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Pico de Gallo

This image courtesy of Joseph DeLeo

This is a salsa I use more than any other. This crisp, refreshing flavors capture the true essence of Mexico! I can’t think of a Mexican dish this does not taste good on. Try it on warm, crispy tortilla chips.

Makes2 cups (500 mL)

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Family Get-together, game day

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Type of DishCondiments, dip/spread

Ingredients

  • 4 tomatoes, seeded and diced 
  • 4 green onions, greens parts only, minced 
  • 3 jalapeño peppers, seeded and minced 
  • 2 serrano chile peppers, seeded and minced 
  • 1 onion, finely chopped 
  • 2 tbsp minced fresh cilantro 30 mL
  • Juice of 2 limes
  • Kosher salt

Instructions

  1. In a large bowl, combine tomatoes, green onions, jalapenos, serrano chiles, onion and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.

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