3 Roma tomatoes, chopped
1 small white onion, chopped
1 green onion, white and light green part only, thinly sliced
1 Serrano, deseeded, deveined, and chopped
1 jalapeno, deseeded, deveined, and chopped
1 lime juiced
1 t white vinegar
1 T cilantro, chopped
Salt and pepper to taste
Spoon Mage™ Note:
Serrano peppers add beautiful flavor, but many of you will find them hard to find. Use two jalapenos instead.
One trick I use for keeping your hands safe from the fiery capsaicin in hot peppers is to put the hand holding the pepper inside a sandwich bag. When you are done chopping, invert the bag and throw it away.
Every single ingredient in this recipe is adjustable. Make the recipe yours.
Or try Pico de Gallo v. 2!
Combine everything in a bowl.
Cover and refrigerate for a few hours.
Pico de Gallo is perfect on top of just about anything Tex-Mex, Cali-Mex, or Mexican. Or just dip a few chips in it! and enjoy!