AKA Pacifica Style Pico de Gallo. Simple at it's best. Five ingredients then salt and pepper to taste. Only making your own tortilla chips tops the simplistic treasure of freshly made Pico de Gallo.
What you see is what it takes to make the simplest of Pico de Gallos. From here the road to personalizing the recipe is clear. Add garlic or more heat or different spices its all up to you or enjoy the easy ticket with friends and fresh tortilla chips.
4 each diced large Roma Tomatoes
1/2 each finely diced Red Onion
1 each finely diced Jalapeno
3 each tablespoons chopped Fresh Cilantro
1 each quartered squeezed Lime
Salt and Pepper to Taste
Wash your hands with medium hot water and soap. In a medium size stainless steel mixing bowl add 4 each diced large Roma Tomatoes, 1/2 each finely diced Red Onion, 1 each finely diced Jalapeno and 3 each tablespoons chopped Fresh Cilantro. Quarter 1 each Lime and squeeze juice into mixing bowl. Stir contents until blended well. Add Salt and Pepper to taste and stir again to blend. Refrigerate for one hour before serving to allow flavors to blend.
Prep Time: 25 minutes
Servings: 4 cups
This is a quick recipe to pull off. I suggest only making the above recipe for 2 to 4 people to enjoy. You can easily double or triple the recipe for larger groups.
You can use a juicer if you prefer but simply squeezing the Lime quarters gets the job done. This recipe is a great starting point feel free to add your own personal touches.
The Pacifica Style Pico de Gallo, Holy Guacamole Mash Pit and homemade Corn Tortilla Chips with some cold beer is a great way to spend an afternoon with friends watching the sunset.
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