Pico de Gallo

Pico de Gallo

3 Beef Tomato's, chopped

1 Large Cucumber, chopped

1/2 large white onion, finely chopped

*2 Serrano Pepper's, finely chopped

3-4 TBSP Lemon Juice

1/2 bunch of fresh cilantro, chopped

Sea Salt to taste

I always start this recipe off by putting the onion and pepper in a small food prep, to get that extreme chop since I like a hint of onion but I don't want to actually take a huge bit of an onion, so the food prep takes care of all that nasty work, and my fingers won't smell of onion or peppers. Than, the chopping begins, which is mostly what this recipe is all about so I hope you like to chop. To get the best consistency for the pico, you want to do very fine chopping to larger chopping to break up the texture a bit. Once your pico seems to have equal parts tomato and cucumber, mix in the onion and pepper mixture and the lemon juice and cilantro. Do a good once over mix. Add sea salt to your desired taste and do a really good mix of the veggies. Serve with tortilla chips or whatever you really want. My hubby tends to love it on grilled chicken and fish too to just spice it up a bit.

* Serrano peppers are super hot and one should only add as much pepper as you feel comfortable eating. If you do not want spicy pico de gallo, omit the pepper all together. If you prefer the pico to be more spicy, add more heat with more peppers. Wash your hands well after handling any peppers!