Pico De Gallo (Restaurant Style)

 tinab89
3.5
(2) 1 Review
Prep Time
0
min.
Total Time
1
hr.
Servings

1 1/2 quarts

What You Need

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Make It

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  • Slice and dice tomatoes, place in strainer to drain.
  • Slice and dice red onions and jalapenos and place in bowl. Finely chop up fresh cilantro and add to onions and jalapenos. Add the salt, garlic powder, black pepper, salad/vegetable oil and vinegar.
  • Mix well, add drained tomatoes and mix well again.

Notes

Keep refrigerated when not in use; keeps fresh 2-3 days. Great with tortilla chips alone or mix with melted Velveeta cheese for a nacho dip. Also can be a topping for chicken, steak, pasta or Mexican dishes.

Ratings & Reviews

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  • johndoe11 |

  • bayviewcook |

    This was the most flavorful tasty easy recipe i have mad i wouldn't change a thing.yummy!!!

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