Auntie Beth’s World Famous Pico de
Gallo
Ingredients:
6 medium sized roma tomatoes, chopped
1 bunch green onions, chopped (including tops)
1 bunch fresh cilantro, chopped
1 small can sliced black olives, well drained
chopped garlic to taste (about 1 teaspoon or so)
2 jalapenos, seeded and chopped (more peppers if you like it hotter, leave the seeds if you like it even hotter still)
salt to taste, a teaspoon or so
1 tablespoon lemon juice
1 bunch green onions, chopped (including tops)
1 bunch fresh cilantro, chopped
1 small can sliced black olives, well drained
chopped garlic to taste (about 1 teaspoon or so)
2 jalapenos, seeded and chopped (more peppers if you like it hotter, leave the seeds if you like it even hotter still)
salt to taste, a teaspoon or so
1 tablespoon lemon juice
Directions:
Mix all ingredients together in a glass or plastic bowl. Let stand in the
refrigerator for several hours. Drain extra liquid. Serve with lots of
chips or as a topping for nachos or anything else you might like to use
salsa for.
This is especially good as the top layer of Mexican Layered Dip.
Mix all ingredients together in a glass or plastic bowl. Let stand in the
refrigerator for several hours. Drain extra liquid. Serve with lots of
chips or as a topping for nachos or anything else you might like to use
salsa for.
This is especially good as the top layer of Mexican Layered Dip.
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