Pico De Gallo


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Serves | Prep Time | Cook Time

Why I Love This Recipe

A very basic recipe but very good, especially as a starter. I found this in one of those Betty Crocker mini magazines published back in 1999. I also use this in my guacamole. I'll take a couple of tablespoons and add it to smashed avocados. Remember, if you like it hotter, use more jalapenos and leave in the seeds.

I will sometimes use a couple of tablespoons of this salsa with 2 smashed avocados to make my guacamole


Ingredients You'll Need

6 roma (plum) tomatoes, diced
1 small onion, diced
1 jalapeno chili, seeded and finely chopped
1/2 cup chopped fresh cilantro
2 tablespoons lime juice (fresh will taste the best)
1 teaspoon salt


Directions

Mix all ingredients. Let stand at room temperature 1 hour to blend flavors.


Questions, Comments & Reviews



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