• Yellow or Red Onion – finely diced
• Tomatoes – Roma is preferred, diced
• Cilantro – diced
• 1-2 Jalapenos – finely diced
• Lime –
• Salt –
• Chips –
• Add equal amounts of onions, tomato, and cilantro to a bowl.
• Slice jalapeno in half and with a spoon scrape out the seeds, dice finely and add to the bowl.
• If you prefer more spice, leave the white membranes.
• Slice a lime in half and squeeze the juice into the bowl.
• Sprinkle with salt and stir together.
• Adjust seasonings and ingredients as needed.
• Serve with chips.
• Pico de Gallo is best served the same day you make it.
• To make guacamole, add Pico de Gallo to a mashed avocado.
© 2024 CommonGround Nebraska. All Rights Reserved.
All Rights Reserved. Internal links within this website are funded and maintained by CommonGround Nebraska. All outgoing links are to websites maintained by third parties. As such, CommonGround Nebraska is not responsible for the quality, safety, completeness, accuracy or nature of the content. Links to third party websites should not be considered an endorsement by CommonGround Nebraska of the actual website or the company that owns/manages that website.