Pico De Gallo

It's The Happy Hour here at The Slow Roasted Italian!  Happy Hump Day!

Here is a fantastic Happy Hour treat to get you through the mid-week blahs!!!

We made this Pico De Gallo for our Mexican Food Party served with the Taco Bar and 7 Layer Mexican Bean Dip it was a fabulous get together.  This has to be the best Pico de Gallo I have had!

You really should try it!

Recipe from The Galley Gourmet 

------

Yield: makes about 4 cups

Author: Donna Elick

Pico de Gallo

We made this Pico De Gallo for our Mexican Food Party served with the Taco Bar and 7 Layer Mexican Bean Dip it was a fabulous get together. This has to be the best Pico de Gallo I have had!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 6 large plum tomatoes
• 1/2 medium white onion, finely diced
• 1/2 bunch cilantro, chopped
• 2 jalapeños, seeded, and finely diced
• 2 cloves garlic, minced
• 2-4 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt, more to taste

Instructions

1. Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain.
2. To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the bowl. Add the onion, cilantro, jalapeños, and garlic to the bowl. Toss to combine. Add the salt and lime juice to taste and toss again.
3. Allow the flavors to develop at room temperature for at least 30 minutes before serving.

DONNA'S NOTES

1. Pico de gallo can be made in one day in advance; covered and refrigerated. Bring to room temperature before serving.

https://www.theslowroasteditalian.com/2011/10/pico-de-gallo.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.