2 medium tomatoes, chopped
1/3 cup sweet onion, chopped
3 jalapenos, deveined and chopped
2 T cilantro, chopped
2 T fresh squeezed lime juice
1/4 t ground garlic
Cracked black pepper to taste
Spoon Mage™ Note:
Pico de Gallo is one of those very flexible recipes. All ingredients may be adjusted to your taste. If you don’t like hot food, use mild hatch chiles or even bell pepper in place of the jalapenos.
Some jalapenos are pretty mild while others are blazing hot. It is a good idea to taste a small piece to find out what you have before sticking it in the bowl.
Save your skin from jalapeno juices by placing a plastic sandwich bag over the hand that holds the pepper.
Why not make up a batch of Pico de Gallo v. 1 too!
Mix it all together and refrigerate for at least two hours. Serve with chips, on top of Steak Nachos, and Enchilada Pie!