Instructions for pico de gallo can vary based on your tastes and preferences but it's really quite simple with just a few basic ingredients and salt.
My version is this:
- 5 chile peppers of your choice, I usually get jalapeños or serranos
- 2 medium sized tomatoes
- 1 white onion
- 1 bunch of cilantro
- the juice of one lemon or lime
- salt + pepper to taste
- a squirt of ketchup
Dice your chiles, tomatoes and onion. If using jalapeños, cut in half, scoop out seeds and then dice. Put in bowl.
Rinse and dry your cilantro. Pull out just the leaves and add them to the bowl.
Squeeze the lemon or lime juice over everything in the bowl. Add the dollop of ketchup and salt and pepper (optional) to taste.
A few hints:
- To make it less spicy use fewer chile peppers and use serranos. To make it more spicy use jalapeños or add 2 or 3 more. But if you want it really spicy just make some salsa!
- To further decrease spiciness, when you cut jalapeños in half rinse out the inside of the chile when you scoop out the seeds, add another tomato or more ketchup.
- Lime in spanish is limón and lemon is limón amarillo. So when I say lemon, I really mean lime. If you want to be authentic, use lime.
Use it to top off your shredded chicken taco. Remember to make sure your corn tortillas are GF!
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