Pico de Gallo
Very easy to make and with a delicious twist, this tasty Pico de Gallo recipe is a great appetizer to enjoy this summer.
Ingredients
- 4 large Roma tomatoes, washed, seeded and cut into small pieces
- 1/2 cup white onions, finely diced and more if needed
- 2 large jalapeño peppers, seeded and finely chopped
- 1 large sweet banana pepper, seeded and finely chopped optional
- 2 large cloves garlic, pressed
- 1/3 cup fresh cilantro, chopped tips & tricks
- 1/2 tbsp. fresh oregano, chopped tips & tricks
- 1/8 tsp. ground cumin
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1/2 tbsp. Tequila
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Directions
- In a medium bowl, combine tomatoes, onions, jalapeño peppers, banana pepper, garlic, cilantro, oregano and ground cumin; stir well.
- Pour in lime juice and Tequila; stir again before seasoning with ground sea salt and freshly ground black pepper.
- Cover and transfer to the fridge for at least 3 hours.Serve with tortilla chips.