Sunday, July 14, 2024

Pico de Gallo

 


This has been my favorite side dish at our local Mexican place.  After years of loving it and carefully assessing what was in it, I finally had a go at making it myself. This is served with the fresh tortilla chips and salsa at the restaurant and it's my favorite part.  It's really like a salad... and a dip, and something to sprinkle on your rice and beans!  I can be whatever you want it to be. 

Be sure to chop things a bit smaller than you think they should be... you want to have a bit of everything in each scoop of your tortilla chip.


Ingredients
Makes about 4-5 cups

1 cup of red cabbage, diced small
1 cup of green cabbage, diced small
1 cup of tomatoes, diced small
3 jalapenos, diced small (remove the seeds)
1 cup of white onion, diced small
1/2 cup of cilantro, chopped
2-3 limes, juiced
1/2 cup of pickled jalapenos, diced small
2 tablespoons of the picked jalapeno juice, optional
Salt and pepper to taste

Mix all together and let sit for an hour or two before serving.  Lasts a day or two in the fridge, but it's best the day you make it.







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