Pico de Gallo

This is best when made with fresh-from-the-garden in-season ingredients, but can be made year-round also + it's still good.


Use this on tacos, a salad or just to dip up with some tortilla chips


Pico de Gallo


3 to 6 jalapenos (depending on how hot you like)

4 to 5 medium tomatoes

1/2 medium onion

1/2 bunch cilantro leaves, washed + dried

Himalayan pink salt, to taste


Chop all ingredients up. Mix together well. Add salt until desired taste is reached. Mix salt in well. Store in glass jar with lid in refrigerator. Keeps 1 1/2 to 2 weeks.


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