I apologize on the delay between posts. The past few weeks have been a whirlwind. I sold my house in Austin, moved all my belongings (with a lot of help from my sweet brother and dad- shout out to both of you!) and moved to Minnesota to be near my family.
Back to the post…To give you a little background, my dad has been making this pico for twelve years, and after quite a bit of experimentation, it seems to be almost perfect. Now, let’s get to the good stuff… Who’s ready for some pico?
Let’s get to it!
Daryl’s Pico de Gallo
Makes ~1/2 gallon
- 24 Roma Tomatoes (quartered)
- 3 White Onions (diced)
- 3 Bell Peppers (whatever colors you’d like, but green are generally used)
- 2 large Jalepeno peppers (add another if you enjoy more spice)
- 1 tablespoon of Garlic (minced)
- 1 bundle of Cilantro (only dice the leaves)
- 2-3 Tbsp Lemon Juice (or to taste)
- ~1 tsp Salt (or to taste)
1.) Clean all your vegetables thoroughly
2.) Cut the solid ingredients listed above (as directed)
3.) Pull out your food processor, fill up 70 -90% (with ingredients above), and pulse the motor until thorough chopped (but not liquified)
4.) Decide whether your pico needs some more spice, or salt and mix in
5.) Drain the majority of the excess water from your vegetables
6.) Grab a bag of your favorite tortilla chips, your closest friends and your freshly made pico de gallo, and enjoy!
Now go look online for your area’s next farmer’s market to get local farm fresh vegetables!