The Stuff You Need:
4 ripe Roma Tomatoes
1/2 small yellow Bell Pepper
1 small Jalapeno Pepper
1 Tablespoon finely chopped Red Onion
2 Scallions, sliced very thin
1 teaspoon chopped fresh Cilantro
2 teaspoons Vegetable Oil (try My Blue Kitchen Ancho oil for an extra boost of flavor)
1 teaspoon Cider Vinegar
1 big pinch Kosher Salt
a few grinds of fresh Black Pepper
Here's How It's Done:
- Core and finely dice the tomatoes.
- Finely dice the bell peppers and add to the tomatoes in a medium sized mixing bowl.
- Slice the jalapeno in half lengthwise and scrape out the seeds and pith with a small spoon. (Unless you like it HOT, then toss that stuff into the mix as well. I’m a weenie when it comes to spicy food and prefer to taste all the ingredients instead of just heat).
- Add the remaining ingredients and taste. Increase amounts as desired.
- Cover and place the bowl in the fridge. Stir or shake periodically.
Notes:
Pico de Gallo does not last long in the fridge so if you only need a small amount, feel free to halve the recipe. However, former roommates have been known to sneak to the kitchen and devour the remaining Pico with a spoon. Yeah, it’s that good.
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