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Pico de Gallo

This classic Mexican dip is absolutely necessary for nachos. Absolutely fresh, healthy, low calorie dip, which fit almost to everything!

 

Ingredients

Ingredients
Servings:
 Tomatoes
Yellow Onion
Chili
seeded and finely minced
Handful Fresh Cilantro
chopped
tbsp
Lime Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Cut the tops off the tomatoes then slice in half lengthwise. Use a teaspoon to scoop out the seeds and pulp and discard.
  2. With a paring knife, remove the tops of the chili and then slice in half lengthwise. Use the tip of the paring knife to cut out the seeds and veins.
  3. Chop the tomatoes, onion and chili into even size.
  4. In a medium bowl, mix together the diced tomatoes, onion, chili and chopped cilantro.
  5. Pour in the lime juice and season it with salt & pepper.

Preparing In The Kitchen
  1. Cut the tops off the tomatoes then slice in half lengthwise. Use a teaspoon to scoop out the seeds and pulp and discard.
  2. With a paring knife, remove the tops of the chili and then slice in half lengthwise. Use the tip of the paring knife to cut out the seeds and veins.
  3. Chop the tomatoes, onion and chili into even size.
  4. In a medium bowl, mix together the diced tomatoes, onion, chili and chopped cilantro.
  5. Pour in the lime juice and season it with salt & pepper.

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