Recipes

My Favorite Pico de Gallo

Hey Ya’ll!

I’m baaaaaaaaaaaaccckk!

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

Ingredients:

  • 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)

Directions:

1.) Clean all your vegetables thoroughly

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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)

 

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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!

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Now go look online for your area’s next farmer’s market to get local farm fresh vegetables!

 

With Love,

Jenna

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