Pico de Gallo

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Serving chips and salsa along with your margaritas on Cinco de Mayo? Try this simple pico de gallo recipe. It takes no skill and tastes much better than the stuff you can buy in the store. I like it spicy, so I left the seeds in the jalapeños. Remove the seeds for less heat. I also like it a little crunchy, so I included bell peppers. Mix it with some avocado, and you have a quick guacamole.

I was lucky enough to have garden-fresh tomatoes, jalapeños and bell pepperswhen I first developed this recipe. The fresher your ingredients, the better the salsa. Do not use hard, orange tomatoes or it will not taste good!


1 ½ cups tomatoes, diced
¼ cup white onion, diced
1 tbs bell pepper, diced
2 tbs cilantro, chopped
2 small jalapeno, diced
1 clove garlic, minced
Juice of 2 limes
Salt and pepper to taste


Combine all ingredients in a (non-metal) bowl and refrigerate for 2 hours so the flavors can marry. Serve with chips … or whatever you want!

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