Pico De Gallo


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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 absolutely want to attempt it!

Recipe from The Galley Gourmet

Pico de Gallo (makes about 4 cups)

6 big plum tomatoes

half medium white onion, finely diced

1/2 bunch cilantro, chopped

2 jalape?Os, seeded, and finely diced

2 cloves garlic, minced

2-four Tablespoons freshly squeezed lime juice

1/2 of teaspoon kosher salt, greater to flavor

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.

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.

Allow the flavors to develop at room temperature for at the least half-hour before serving.

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

Click proper right here for a printable version of this recipe – The Slow Roasted Italian.Com

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