Pico de gallo?

Question

CAN SOMEONE TELL ME A REALLY GOOD/EASY PICO DE GALLO RECIPE?

Answer 1

2 cups diced very ripe tomato

1 cup diced Spanish (purple) onion

6 - 10 jalapenos, finely chopped

3 cloves garlic, finely chopped

2 tbsp chopped fresh cilantro

2 tbsp salt

Dice 2 large, very-ripe tomatoes and 1 large Spanish onion into 1/4" cubes.

Chop jalapenos, garlic and cilantro.

Mix all ingredients and refrigerate at least six hours.

Keeps refrigerated for 4-5 days.

Variations - Add any or all of the following:

1 tbsp lime juice

1 habanero

1/2 can whole kernel corn

1/2 can black beans

Answer 2

cut up tomato, onion, jalepeno,and cilanto. mix it all together add some salt and if you want to a little queeze of lime.mexicans dont use lemons or purple onions.

Answer 3

1 chopped tomato (without the insides)

1/2 finely chopped red onion

a couple teaspoons of lime juice

cilantro to taste

salt to taste

and I love to add a half of nearly ripe mango to mine

Answer 4

I simply toss a big tomato, a half a purple onion, a good bit of fresh cilantro  *all cut into a few big hunks) and a the juice of one small lime into the food processor chop it up, refrig overnight, and tada! done!

Answer 5

Mix together water and mustard in a bowl. Add live gopher. Stir as necessary. Don't freeze. Serves 4. May cause pregnancy.

Answer 6

Ah, peck of the rooster. My favorite.

Here's how I do it. It's simple, does not have 2 TBS OF SALT and is delicious.

Dice 2-3 red ripe tomatoes, one half of a large red onion, half a jalapeno with seeds (without seeds if you like it medium, omit if you don't like it hot). Mince 1-2 cloves of garlic and add to the tomatoes and onions. Add a healthy dash of S&P (about 1/2 tsp. of salt and 1/4 tsp. of pepper), a 1/4 cup of chopped cilantro and a squirt of lime before you smash it down your Corona.

Extra points - fry your own chips by cutting corn tortillas and  shallow fry in canola oil.

Answer 7

Tomato, cilantro, red onion, jalapeno, dice and combine, squeeze lemon and lime juice over and chill