|Posted by Mimi's Garden, Inc. on July 15, 2012 at 12:10 AM|
3 Cups diced tomatoes (5 Medium)
1 Cup diced onions (2 Small)
1/4 Cup minced fresh cilantro
Juice from 1 lime
1-1 1/2 tsp salt, depending on your taste
*Optional: 1 pepper for spice. Jalapeno, Habanero, Ghost, whatever your heart desires (or your tastebuds can handle)! Use caution here. The more seeds you add to the mix, the spicier the end result. If you core and deseed the pepper you may want to wear gloves... this may stay on your fingers all day, and is quite painfull if you rub your eyes!
Mix all ingredients together in a large glass or ceramic bowl and cover. I use a quart sized canning jar, add the ingredients, cover, and shake. Try not to use stainless steel, as this may effect the flavor.
Refrigerate for a minimum of four hours. Taste, adding salt or lime juice if needed.
It's that simple! Easy, delicious, and nutritious... and it can be added to just about any dish. Not just for dipping chips, Pico de Gallo is great with chicken, on salads, on sandwiches or wraps, on cold pasta, be creative!