Pico De Gallo is a classic Mexican recipe made from fresh Tomatoes, Cilantro, Onion, and Jalapeños. It makes the best salsa to top off tacos, burritos, enchiladas, or salads. I sometimes even top my omelets or breakfast hash with it. It gives anything that extra punch of flavor, especially after that last Tequila shot.
Vegan, Gluten free, Paleo (Serves 10-12 people)
½ bunch Cilantro, fresh
12 Roma Tomatoes
½ Large Red Onion
5 Jalapeño peppers (ribs and seeds removed, medium
Baking & Spices
1 tsp Salt
2 tsp Cracked Black Pepper
½ tsp Garlic Powder
1 pack of Spicy Pico de Gallo Seasoning
Finely Dice Roma Tomatoes, Red Onions, and Jalapeños. Add to a medium sized bowl and mix.
Add Salt, Cracked Black Pepper, Garlic Powder, and the pack of Spicy Pico de Gallo Seasoning.
Slice the Limes and squeeze the juice over the mix.
Finely chop Cilantro Leaves, but try to leave out the stalk. You will need a large bunch of the Cilantro. Feel free to add more to taste. Add the cilantro to the mix an stir. Refrigerate until served.
Now you have something cooked from the SOUL. Serve it to the CULTURE!