Pico De Gallo
From thepiggs 17 years ago
- - to make
- Serves 10
I made this for an as a dip for an enchilada party and everyone raved about it. We used tomatoes, peppers and tomatillos from our garden, so we could make lots of it. A friend gave me the general instructions for how to make this and I deleted most of the heat, as most of the guest don't do HOT. Read more I've made it a few times since, for snacking. It's good fresh but is still good the next day. Use as a dip or over Mexican/Southwestern dishes. See less
Ingredients
- 1 medium white onion, lightly chopped shopping list
- 8-12 stems of fresh cilantro, lightly chopped shopping list
- 1-3 serrano peppers, seeded, cut into pieces shopping list
- 3-4 Fooled You (no heat) jalapenos, seeded OR 1-2 regular, seeded, cut into pieces shopping list
- 8-10 Key limes, juiced, with seeds removed OR 2 large limes, juiced shopping list
- 1 cup washed and quartered tomatillos shopping list
- 1 clove garlic, minced shopping list
- salt to taste shopping list
- 2-2½ lbs. roma tomatoes, finely chopped shopping list
How to make it
- Add all ingredients, except tomatoes, to a food processor and coarsely grind.
- Stir in tomatoes and serve with tortilla chips.
- Add more lime juice, cilantro, onion or peppers to personal taste.
- (I like mine with lots of lime, not so heavy on the cilantro and low heat.)
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