With regards to Mexican salsas, it doesn't get any more conventional or bona fide than Pico de Gallo. Pico de Gallo is a staple for Cinco de Mayo, and it's fame effectively discovered it's way up through Mexico and into the hearts of Americans quite a while in the past.
It's the uber salsa, a definitive gathering salsa, the ideal scrumptious chomp you can take, particularly on a chip. I'm constantly disillusioned when they're not serving pico de gallo at my neighborhood Mexican café. Draw out the pico, if it's not too much trouble
Fortunately for us, we have this very simple pico de gallo formula, so we can make it at home ourselves. Before we get into the formula, how about we get a portion of the inquiries off the beaten path first.
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Ingredients
- 1 pound vine ripened tomatoes
- 2 jalapeno peppers
- 1 small white onion
- 3 cloves garlic
- 1 packed cup cilantro cleaned and stemmed - 1/2 to 1 cup packed, to your preference
- Juice from 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Dice the tomatoes and place them into a large mixing bowl.
- Stem the jalapeno peppers and finely mince them. Add them to the bowl.
- Mince the onion, garlic and cilantro. Into the bowl they go.
- Add lime juice, cumin, and salt and pepper to taste.
- Mix well.
- Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you're in a hurry.
For more detail : bit.ly/2qMBysR
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