Pico De Gallo
Growing up in South Texas, I was introduced to pico de gallo along with many other salsas at a young age. I would choose chips and salsa over candy any day when I was a little girl. Some things never change! Pico de gallo is the perfect sidekick to tacos, brisket, a big pot of simmering pinto beans, chips, and margaritas… I really hope you and your loved ones enjoy this recipe when gathering together! Cheers!
Equipment
- 1 Cutting board
- 1 Medium Sized Mixing Bowl
- 1 Cutting Knife
- 1 Small Mixing Spoon
Ingredients
- 8 Roma Tomatoes
- 3 Jalapeños
- 1 Medium White Onion
- 3 Limes
- 1/4 cup Fresh Cilantro
- 1/2 tbsp Salt
Instructions
- Grab a mixing bowl to have set aside to add all of the chopped ingredients in as you go.
- Chop 8 roma tomatoes, 1 medium sized white onion, 3 jalapeños, and 1/4 cup fresh cilantro. Transfer each chopped ingredient to your mixing bowl as you go.
- Squeeze 3 limes with the mixing bowl, over the top of your pico de gallo mixture.
- Finally, add 1 tbsp of salt. Grab your favorite chips and enjoy!
Notes
I encourage you to make this pico de gallo recipe a day ahead of time and then setting it aside within the refrigerator so that all of the fresh ingredients can mingle and increase in flavor.
