Easy and Quick Pico De Gallo
If I could have garden fresh pico de gallo readily available all the time, I wouldn’t complain. Grab a hand full of tortilla chips and dig into this delicious salsa!
Equipment
- Cutting Board
- Chefs Knife
- Medium Sized Bowl
Ingredients
- 1 Cup Red Cherry Tomatoes diced
- 1 Cup Yellow Cherry Tomatoes diced
- 1 Large Jalapeño Pepper chopped (seeds removed)
- 2 Green Bell Peppers chopped (seeds removed)
- 1/2 Cup Red Onion diced
- 1 Clove Garlic minced
- 1/4 Cup Flat Leaf Parsley roughly chopped
- 1 Lime
- Salt & Pepper For Taste
Instructions
- Dice and chop your tomatoes, peppers, onion, garlic and parsley.
- Add your diced and chopped vegetables & herbs into a medium sized bowl.
- Squeeze the lime over ingredients. Sprinkle in some salt and pepper.
- Give it a taste test. Add more salt and pepper if necessary.
- Cover bowl and let chill in your fridge for 20 minutes.
- Enjoy with tortilla chips!
Notes
Your pico de gallo can be refrigerated in a sealed container for up to 5 days.