





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Easy Pico de Gallo
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Instructions
1
|
Dice the tomatoes and add to medium-sized bowl.
2
|
Finely chop the onion and add to the tomatoes.
3
|
If using, cut the pepper in half lengthwise and rinse out the seeds. Mince finely and add to bowl.
4
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Wash and chop cilantro, then add to the bowl.
5
|
Cut the lime in half and squeeze the juice from both halves into the bowl. Add the salt.
6
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Mix the ingredients together, cover, and let chill for 1 hour so flavors can meld.
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Tips & Tricks (5)
- Tomato Selection & Prep 🍅Choose firm, ripe tomatoes and remove excess seeds and juice before dicing to prevent your pico from becoming watery and soggy within minutes.
- Lime Juice Timing ⏱️Add lime juice just before serving rather than mixing it in advance, as the acid will begin to break down the delicate vegetables and diminish their fresh texture.
- Pepper Heat Control 🌶️Taste a small piece of your serrano or jalapeño first, then remove seeds and membranes for milder heat, or leave them intact for maximum spice level.
- Salt Distribution Method 🧂Sprinkle salt directly over the cut vegetables immediately after dicing to season evenly, rather than mixing it in at the end.
- Cilantro Freshness Hack 🌿Add fresh cilantro in the final 30 seconds before serving to maintain its vibrant flavor and prevent it from turning dark or developing an unpleasant bitter taste.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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