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A scoop of pico de gallo is the most refreshing way to top any taco, burrito, or tortilla chip!
Here's what you'll need:
The Process
First, dice 4 Roma tomatoes and half of a white onion. If you like a chunky pico de gallo, use a medium dice. If you prefer a finer pico, use a small dice. Next, finely dice 1 full jalapeño and a handful of cilantro. Keep the seeds for a spicy pico de gallo or remove for a more mild pico de gallo. Then, chop 1 full bunch of green onions. Chop these the same size as the onions and tomatoes.
In a bowl, add the diced ingredients. Next, add the juice of 1 freshly squeezed lemon. Finally, add 1.5 teaspoons of salt. Feel free to add more or less depending on the taste. Stir all ingredients to combine.
Place the pico de gallo in a container in the refrigerator until ready to serve!
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Pico de Gallo |
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Prep Time: 10 min |
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Amount |
Ingredient |
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4 |
Roma tomatoes, diced |
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Half |
White onion, diced |
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1 |
Jalapeño, finely diced |
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1 bunch |
Green onions, chopped |
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1/3 cup |
Cilantro, finely chopped |
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1 |
Lemon, juiced (or Lime) |
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1.5 tsp |
Salt |
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1. Dice 4 Roma tomatoes and half of a white onion. Finely dice 1 jalapeño and a handful of cilantro (about 1/3 cup). Chop one full bunch of green onions. 2. In a large bowl, combine all the ingredients including the juice of 1 lemon and 1 ½ teaspoons of salt. Stir to combine. 3. Place in the refrigerator until ready to use. |
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