I actually make Pico De Gallo quite often but have spoiled myself with using better ingredients to make it better each time I make it.
This also takes a lot more time to finely chop by hand with a sharp knife but in the end it is so worth it.
Cherry tomatoes (30-35)
Jalapeno peppers - 2 large (Remove the seeds and core)
Bell Pepper - 1 Yellow or red (outer part only)
White onion -1
Cilantro - 1/2 bushel
Very finely chop all of these. It will take some time but the smaller the better.
2 limes. First zest them then squeeze out the juice.
1 Blood Orange. First zest it then squeeze out the juice.
Freshly ground pink salt from a grinder. Add to your taste.
Mix it up and give it a taste. If you did it right you will never buy store bought cheap stuff again.
This is great just as is but is a perfect addition for tacos, burritos, quesadillas or just in a salad.
So good, so good. This picture does not do it justice.
This also takes a lot more time to finely chop by hand with a sharp knife but in the end it is so worth it.
Cherry tomatoes (30-35)
Jalapeno peppers - 2 large (Remove the seeds and core)
Bell Pepper - 1 Yellow or red (outer part only)
White onion -1
Cilantro - 1/2 bushel
Very finely chop all of these. It will take some time but the smaller the better.
2 limes. First zest them then squeeze out the juice.
1 Blood Orange. First zest it then squeeze out the juice.
Freshly ground pink salt from a grinder. Add to your taste.
Mix it up and give it a taste. If you did it right you will never buy store bought cheap stuff again.
This is great just as is but is a perfect addition for tacos, burritos, quesadillas or just in a salad.
So good, so good. This picture does not do it justice.