Mexican Pico de Gallo Salsa
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Pico de Gallo, 'Rooster's Beak.' Spice and freshness. A great Mexican salsa from our 'Golden Thousand.'
Ingredients
- Tomatoes - 21.2 oz
- Ground ancho chili pepper - 2.3 oz
- Mild Chili Spice - 2.3 oz
- Spanish onions - 3.5 oz
- Garlic - 5 cloves
- Cilantro - 2.5 oz
- Lime - 2 pieces
- Vegetable Oil - 1 fl oz
- Raw cane sugar - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Make an 'X' incision on the skin of the tomatoes on both sides. Immerse them in boiling water for 20-30 seconds, then transfer them to an ice bath and let them cool completely.
Step 3
Remove the skin, slice the tomatoes into wedges, and remove the seeds.
Step 4
Dice the tomatoes into medium cubes.
Step 5
Cut the peppers in half, remove the seeds, and dice them into small cubes.
Step 6
Dice the onion into cubes of the same size.
Step 7
Finely chop the garlic and roughly chop the cilantro.
Step 8
Combine all the prepared ingredients in a bowl. Pour in the oil.
Step 9
Squeeze the juice from the limes. Add salt, sugar, and mix well.
Step 10
Serve.
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