Pico de Gallo

By Nemo

Kelsey's special recipe.

Ingredients

• 7 roma tomatoes, de-seeded
• 2/3 red onion
• 1 jalapeno, de-seeded
• fresh cilantro to taste
• 2-3 cloves of garlic
• kosher salt and cracked black pepper to taste
• 1 and 1/2 Tbsp extra-virgin olive oil
• 1 and 1/2 Tbsp tequila
• 1 lime
• 1/2 Tbsp red wine vinegar

Preparation

Step 1

1. Hand-chop the tomatoes into chunks, onion into smaller chunks, and jalapeno into tiny chunks. Combine in a large bowl.

2. Chop up cilantro and add to the mixture of vegetables.

3. Mince garlic and then mash into kosher salt with the side of the knife. Add to mixture in bowl.

4. Season with pepper, lime juice, vinegar, olive oil, and tequila. Mix together with a large spoon.

5. Let chill in refrigerator no less than 2 hours.