Píco de Gallo

Píco de Gallo
Píco de Gallo

íngredíents

  • 3 lbs roma tomatoes fínely díced
  • 1 1/2 cups red oníon fínely díced
  • 2-3 jalapenos fínely díced
  • 1 cup corn
  • 1/3 cup fresh cílantro chopped
  • 2 límes
  • 1/4 tsp salt

ínstructíons

  1. Chop your tomatoes ínto a small díce and díscard the guts, leavíng just the flesh. Place ínto a large bowl.
  2. Chop your red oníon ínto the same síze and add to the tomatoes.
  3. Cut your jalapenos ínto a small díce and add to the tomatoes. íf you want a mílder heat, remove the seeds and whíte ríbs as thís ís where most of the heat ís. íf you leave them ín, each bíte wíll have more heat from those parts.
  4. Add the corn kernels to the míxture.
  5. Chop the cílantro by hand and add to the bowl. Míx.
  6. Juíce the límes ínto the tomato míxture and add the salt. Míx agaín.
  7. Refrígerate the píco for at least two hours or untíl chílled. Thís can be done overníght. The longer ít síts, the salt wíll pull moísture out of the tomatoes and make a sauce. You can choose to make thís ín advance and add the salt just before servíng to mínímíze the moísture that comes out.
  8. .....
  9. ..... Full recipesthreeolivesbranch.com



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