Recipe by SUZWIRTHLIN
"Fresh mild salsa. The flavor is best after it sits for a while as the lime juice will mellow out the flavor of the onion and the salt will bring the juices out of the tomato. If you want to make it fast, chop everything in a food processor, but you will not get the same texture as hand-chopped salsa. Also, if you want it spicy add a little chopped jalapeno. Last, you can use the juice from this pico de gallo to make a quick guacamole, just add some of the pico de gallo juice to the avocados, some extra salt, a little mayo, and your guacamole is ready!"
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white onion, diced
salt, or to taste
Great simple authentic recipe. Absolutely delicious! Adjust lime to taste.
Maybe Scott's limes are drier than mine but 6 limes to 3 large tomatoes is way over the top for us. I added a finely diced jalapeno, which the recipe does not call for. This could easily be adjusted and is similar to the way I usually make Pico de Gallo but as written, it isn't for us. Thanks though.
My coworker makes this and we don't stop eating until it's gone, delicious!!!
This was great just as it's written. The only change I had to make was using concentrated lime because I was out of limes. Fabulous!
Excellent! Great taste, and very simple!
This Pico was awesome when put on Black Bean and Rice Burritos!!! As a chips and salsa style Pico, though, it was too limey for my family's taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Scott's Pico de Gallo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 3
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