|tomatoes- I like to use plum.||2-3|
|granulated garlic||1/4 tsp|
|fresh torn into tiny pieces or dried cilantro||a few sprigs or 1 tsp|
|jalapeno pepper||1/2-1 depending on how spicy you like it.|
|tobasco sauce||a shot or 2 if you like it spicy|
|salt to taste|
This fresh, bright, and quick Pico de Gallo is perfect with chips or on top of just about any Latin American dish. I make it often because it’s so simple and tasty.
- Chop up your tomatoes into a large dice. I don’t like the seeds, that why I use plum tomatoes. If your tomatoes are really seedy, remove the excess.
- Chop your onion and jalapeno into a small dice.
- Put everything in a bowl. Add the remainder of your ingredients. Stir and add salt until you think it tastes good.
- Let it sit for a few minutes to let the salt draw out the juices from the vegetables and marry the flavors together.