Homemade Pico de Gallo Recipe

Today, I’m bringing you another recipe post featuring pico de gallo! I made this side dish to bring to work during our weekly luncheons. I volunteered myself to pick up some pico de gallo, but when I went to Publix the night before, there was none to be found. Instead, I decided to make my own. Of course, I turned to Pinterest (my cookbook on-the-go), and looked up a recipe. I choose the first picture and the recipe from Luci’s Morsels opened up. Looked simple enough, so I purchased the products needed and started getting busy when I got home. Although I followed similar directions as Luci’s Morsels, I modified the recipe to fit my taste buds better. I do not like spicy things; therefore, I omitted the jalapeños.

Prep Time: 45 minutes
Servings: 6-8

Ingredients:
– 5 roma/plum tomatoes
– 1/2 cup chopped onions
– 2 cloves garlic, chopped
– Salt and pepper, season to taste
– 1.5 limes, juice
– Some lime zest
– cilantro leaves, chopped

It is a very simple recipe to make, but it takes a long time to chop the produce (took me around 45 minutes), so be prepared! Also, if someone could tell me the trick to not crying while chopping onions, my eyes would greatly appreciate it.

Instructions

1. Chop the 5 tomatoes, 1/2 cup of onions, and as many cilantro leaves as your taste buds can handle.
2. Mince the 2 cloves of garlic.
3. Add salt and pepper to taste.
4. Combine ingredients together in a bowl.
5. Add the lime juice of 1.5 limes and add the lime zest.
6. Garnish with a few cilantro leaves and let it sit overnight in the refrigerator.
7. Serve chilled with tortilla chips or use as a garnish for other Mexican food.