Pico De Gallo

By tjberens

A Mexican Restaurant owner in Playa Del Carmen once told me... "A Good Pico De Gallo recipe should follow the same proportions as the Mexican Flag. Red, White and Green in equal amounts."

This recipe meets that criteria. Serve with any Mexican dish.

Ingredients

• 3 Roma tomatoes, diced
• 1 Tomatillo
• 1 lime, juiced
• 1 white onion, finely chopped
• 1/2 fresh jalapeno pepper, seeded and chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 green onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cumin
• 1/2 teaspoon paprika
• dash of olive oil (optional)

Details

Servings 4

Preparation

Step 1

Chop up the ingredients and put into a large bowl. The exact consistency can vary, 4 or 5 chops for a larger chunkier consistency, or 10-12 for a finer, more thinner consistency. The more you chop, the more watery the tomatos will become, so be careful.
Drain in colander. Return to bowl.

Add a pinch of Paprika and the ½ tsp of salt to the mixture and stir.

Finally add the lime and a dash of Olive oil (optional) and mix a 2nd time.

Taste, then add a little more of any particular ingredient to balance the flavors or give it more kick.

Refigerator for half an hour before serving to allow the flavors to mingle.