Pico de gallo sauce has been one of my favorites for most of my life. It’s intensely flavorful. You can make it hot if you want to. And best of all, if you take it easy with the salt and chips, it’s tough to beat for an extremely nutritious snack.
(And taking it easy with the chips isn’t hard for me, because I put as much pico as I can on each one, and if I run out of chips then I just eat the remaining pico with a spoon.)
Here is what I put in mine:
- 2 large tomatoes or 3 medium tomatoes, diced
- Half a red onion, diced
- Half a white onion, diced
- Half a cup or so of chopped green onions
- 3 jalapenos, minced (remove seeds if you want mild; leave them in for hot)
- 2 cloves garlic, minced
- Quarter cup of cilantro, minced
- Juice of half a lime
- Salt and pepper to taste
Put it all in a bowl and mix well. Chill for at least four hours. (Overnight is better.) Eat within three days.
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