Pico De Gallo

Recipe has no description
Published by Aviv Albeg

Servings

4

Ingredients

  • 3 tablespoons onion
  • 2 cloves garlic
  • 2 cups boiling water
  • 3 large tomatoes
  • 2 chile peppers
  • 3 tbsp cilantro
  • 1.5 tbsp lime juice
  • 1 salt and pepper

Instructions

  1. Put the chopped onion and garlic in a strainer. Pour boiling water over them, discarding the water. Allow the chopped onion and garlic to fully cool and drain.
  2. Combine drained onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and black pepper.
  3. Refrigerate for at least 2 hours to blend the flavors.
  4. The pico de gallo will keep for up to three days in the fridge. Serve as a dip or a condiment with Mexican-style dishes and enjoy.

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