Homemade Pico


Homemade Pico de Gallo! Perfect with chips, on tacos, in eggs, you name it! Mexican food!

Homemade Pico de Gallo! Perfect with chips, on tacos, in eggs, you name it! Mexican food!

Ingreditions

  • 2 jalapenos, seeded and diced
  • 4 tomatoes, diced
  • 1/2 onion, diced
  • juice of 2 limes
  • 2 garlic scapes, minced
  • cilantro, roughly chopped (1/4 cup)
Intructions
  1. Once mixed together, I stored the salsa in mason jars and refrigerated.  I used the pico de gallo pretty quickly, but my guess is that it’ll keep for about a week
  2. This salsa is perfect with chips, on top of tacos, or in place of dressing in a salad.
  3. One of my favorite ways to use this salsa is in scrambled eggs.  I start by adding a little more than 1/4 cup of pico de gallo to a hot pan.  I cook the salsa for a couple of minutes and then add 2 eggs mixed with a dash of skim milk