1 jalapeno or serrano pepper (add more for more spice)
1/4 Tsp ground Cumin
1/2 Tsp ground Thyme
1 Tsp paprika
1.5 Tsp Salt (or to taste)
1/8 cup apple cider vinegar (or to taste)
1.5 limes
Instructions
The hard part- Cut the Tomatoes into little cubes.
Put them in a big bowl.
Chop the Cilantro leaves, chives, white onion, and
jalapeno and mince the garlic. Add them to the bowl
with the tomatoes.
Using a big spoon, mix the vegetables until all
the colors are evenly mixed. Use I recommend
putting the big spoon under the pico de gallo,
then folding the pico de gallo motion so as not to
mush the chopped vegetablesAdd in the spices. Mix
with same motion. Then add the lime. Lastly, add
the Apple Cider Vinegar. Most people donīt add
this part, but I personally like it. Add it to
taste...you might like a little less, or you might
not like it at all. Try it on a small portion
first to see if youīll like it. Itīs not
traditional, but all the Mexicans (the ones in
Mexico) LOVED it when I made it for them like
this. My dad (a filipino) is the one who started
me doing that.
FOR MEXICAN EGGS that go great in Bfast tacos-
Repeat all the chopping steps above. Then
scramble about a dozen eggs till mostly cooked.
Put in the Pico de gallo (not yet seasoned). Add
the same seasoning as above except the lime and
the vinegar. You may need a bit more of the
spices...I haven't made them in a long time so
you'll have to use cooking judgement...then you
have Mexican eggs...If you want to have Chorizo,
too, cook the chorizo first, then crack and put in
the dozen eggs till all is cooked. then add the
pico de gallo, then season...hope this helps! God
Bless!
Serving
Suggestions
best served chilled. Eat with chips, tortillas, eggs, or whatever...
Originally Submitted
12/6/2009
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