Pico de Gallo
How to make homemade Pico de Gallo that tastes like a Fiesta on a Chip!
Servings: 4
Ingredients
- 1 1/2 pounds Roma tomatoes diced
- 2 Jalapeno peppers diced
- 1 Anaheim pepper diced
- 2 cloves garlic minced
- 1/2 cup onion diced
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice
- 2 tablespoons white vinegar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Wash and dry all the veggies and cilantro.
- Place peppers into a pot of water and bring to boil. Turn off the heat leaving the peppers in the water for 5 minutes. Take the peppers out of the water and set aside to cool down.
- Finely diced the onion and place it into a small fine mesh colander and soak it in a bowl of water for 10 minutes. Then rinse under cold water and wring out excess water. Add to mixing bowl.
- Cut peppers in quarters to take out and remove the seeds, then finely dice them and add to the onions. If you like a lot of heat, include the seeds.
- Add the tomatoes, cilantro, garlic, lime juice and vinegar. Salt and pepper to taste.
- Mix well and refrigerate for a minimum of one hour. Serve with tortilla chips.