Are you eating Mexican food tonight? According to a recent poll in our Savvy Wool VIP Group if its any day that ends in Y you are likely down for some tacos. So if your dish needs a side of chips and dip, try adding this simple Pico de Gallo recipe to your next Mexican Night line up.
Ingredients (Serves 6-8):
- 1/2 White Onion
- 10-12 Roma Tomatoes (Necessary Tip: you want RED firm roma tomatoes, pass on anything pink or too soft).
- 1/2 Jalepeno (For Medium heat) OR 1 Full Jalepeno (For Hot)
- Half a bundle of Cilantro
- 1/2 of Lime
Directions:
- Dice tomatoes (Necessary Tip: Core your tomatoes and remove the seeds before dicing).
- Dice Onion.
- Dice Jalepeno (medium sized, go full if you are into the hot papi, but if you arent into spice half that baby).
- Toss Onions, Jalepeno and Tomatoes into a large bowl.
- Squeeze Half Lime over diced onions, tomatoes and jalapeno (taste and add more for flavor if necessary). Toss again.
- Chop Cilantro finely.
- Toss chopped cilantro on top (this is the last step because the lime juice will help it adhere to diced tomatoes and onions better).
- For best taste mix in a pinch of salt and cool for 1 hour before digging in.
PS: Pico isnt only for dipping. Try topping it on any mexican dish, you wont be disappointed.
Enjoy!
#StaySavvy Sisters, XO!
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