Pico de Gallo

Pico de Gallo

  1. 3 medium tomatoes diced
  2. 1 onion finely chopped
  3. 1/2 fresh jalapeño pepper, seeded and chopped
  4. 2 sprigs of cilantro finely chopped
  5. 1/2 teaspoon garlic powder
  6. salt and pepper to taste
  1. Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped. Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop the jalapeño into fine pieces. Now you have everything chopped. In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed. Refrigerate 30 minutes before serving.

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