Pico De Gallo

20161017_161228My sister lives in Mexico, and recently while we were gathered for a family get-together, she made her most yummy pico de gallo. It’s so delicious, I swear I only used the chips as a delivery system.

Mine is slightly different than hers, in that I hate cilantro (I’m sure you’ve heard me say this before) therefore, I use parsley instead. I also love banana peppers, and they add just a nice little zip to it.

This made a large bowl (about 6 cups), great for a big gathering, but I promise it won’t last long!

  • 10 roma tomatoes
  • 1 medium sweet onion
  • handful of jarred banana peppers
  • 1-2 jalapenos – depending how spicy you like it. Leave the seeds if you like it super hot. Remove seeds if not.
  • ½ cup minced parsley (or cilantro if you wish)
  • 3 limes – juiced
  • dash or two of salt
  1. Chop all ingredients into uniform small pieces and mix it all together. Add the lime juice and salt. Mix well.20161017_161244
  2. Let set in the fridge at least 6 hours. 24 for full flavor.
  3. Before serving, mix well, then drain off extra juice.
  4. Serve with tortilla chips. Also great on eggs.

To turn this into the most amazing guacamole, just add mushed up ripe avocados.


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