Leos Pico De Gallo Food

PICO DE GALLO (AUTHENTIC)

Steps:

• Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
• Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
• This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

PICO DE GALLO

Steps:

• Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

LEO'S PICO DE GALLO

Steps:

• In non-reactive bowl mix all ingredients together. Cover.
• Allow salsa to marinate in refrigerator for at least 3 hours.
• Garnish with sprigs of fresh cilantro and serve with tortilla chips.
• NOTE: The yield is estimated.