NOTES and TIPS:
Pico de Gallo means rooster's beak. It got it's name, so they say, from the size of the diced up vegetables. |
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STEP #1
Ingredients: ripe tomato, onion, cilantro, lime juice, chili serrano (or chili jalapeno).
Wash the ingredients well, especially the cilantro. |
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STEP #2
Dice the tomato as shown.
The general size of the pieces is important--not too big and not to small is the secret. Too small is mushy, and too big just doesn't feel as good as it's being eaten.
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STEP #3
Dice the onion and drop it in.
Note that the pieces are a little smaller than the tomato pieces. |
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STEP #4
Dice the chili and drop it in.
Notice that the chili is diced even finer than the onion. |
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STEP #5
Dice the cilantro and add it to the mix. |
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STEP #6
Squeeze in plenty of lime juice. (Lemon juice is okay.) |
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STEP #7
Add salt to taste. A little more than half a teaspoon is a good place to start. |
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STEP #8
Stir it up, and enjoy! |
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