Perfect Pico De Gallo
- 7 oz tomato raw (about 1 medium)
- 1 oz jalapeno (1 jalapeno)
- 2 oz onion (1/4 a medium onion)
- 1 tbs cilantro (chopped or hand torn)
- 1 tsp garlic (1 clove)
- 1/2 tsp salt
- 1.5 tbs lime (half a lime squeezed optional)
- Cut the tomato in half through the stem naval.
- Scoop all the tomato seeds out with a spoon.
- Cut out the tomatoes naval, dice the flesh, and drain in a strainer.
- De-head the jalapeno, cut long strips about 3/8” wide, and dice strips about same size.
- Cut onion in four top to stem.
- Pull skin on 1/4 quarter piece of the onion, discard root bottom and tip, dice 1/4 inch.
- Cut tip and root bottom off garlic clove.
- With the side of your knife smash garlic clove against cutting board and discard skin.
- Rough chop the garlic to about 1/16 and 1/8 inch.
- Pull a handful of cilantro off and rough chop it.
- Add all the ingredients in a bowl, squeeze half the lime in and mix well (optional lime).
- Let sit on counter at least one hour to let the garlic chill out. It’s even better refrigerated over night.
- Thank you for reading my Pico Talk.
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