Fresh Pico De Gallo

Name: Fresh Pico De Gallo
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 pounds ripe firm tomatoes, chopped; 1/2 red onion, finely chopped; 2 jalapenos, finely chopped; 2 green onions ,thin sliced; 4 small garlic cloves, minced; 2 teaspoons kosher salt; 1/4 teaspoon black pepper; 2 teaspoons extra virgin olive oil, I used chili infused; 2 teaspoons granulated sugar; juice of 2 fresh limes

fenway @Fenway

This fresh made pico de gallo is easy to make and the spice level adjusted as needed. I use 2 entire jalapenos, seeds and all so it can be spicy depending on the individual jalapenos. Their heat can vary from pepper to pepper. I add no cilantro which is often added because we don't care for it. The flavors are bright and fresh and it goes with all sorts of dishes from appetizers to main meals.

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Ingredients

15 mins

10 servings

2 poundsripe firm tomatoes, chopped
1/2red onion, finely chopped
2jalapenos, finely chopped
2green onions ,thin sliced
4small garlic cloves, minced
2 teaspoonskosher salt
1/4 teaspoonblack pepper
2 teaspoonsextra virgin olive oil, I used chili infused
2 teaspoonsgranulated sugar
juice of 2 fresh limes

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Steps

15 mins

1

Here's what you will need
2

To chop tomatos remove core cut them in half. Remove and discard seeds from 1/2 of tomatoes
3

Chop tomatoes as shown and add to bowl
4
5

Addd all remaining vegetables prepared as instructed to tomatos
6

Add lime juice, olive oil, salt, pepper and sugar, fold all together to combine
7

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Cooksnaps

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fenway @Fenway

on February 21, 2016 00:40

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.