Tuesday, October 21, 2008

Best Pico de Gallo ever!

We had many tomatoes last week, last of the season.
I needed recipes for them, I made Pico de gallo.
Here is the recipe, complete with a pic that really does turn out like this.
  • 1 1/2 cups finely diced onion
  • 1 1/2 cups finely diced tomato
  • 1 to 5 serrano peppers (depending on taste) finely diced--remove the seeds if you want to decrease the heat a bit (I used jalepeno)
  • Minced cilantro to taste
  • Juice from 1 lime(or lemon)
  • Salt, pepper to taste

Stir ingredients together until well mixed and allow it to rest for at least 30 minutes, if possible, before serving.
Stir well before serving, the minced peppers like to sink down to the bottom of the bowl.
Speaking of which, you can always slice them thin across the width of the pepper instead of mincing them to make pretty little pepper circles in your Pico.