Pico De Gallo

In Mexico, the term pico de gallo (literally: “chicken mouth” in Spanish) refers to a mixture of pickled tomatoes, onions, and jalapeno peppers. Other ingredients may also be added, such as shrimp, avocado, lemon juice or vinegar, freshly chopped coriander, and firm fruits such as cucumber, radish, or mango.
Do you love pico de gallo? It is a traditional Mexican tomato sauce that adds a fresh, healthy and low-calorie flavor to all Mexican dishes.

When I was little, I used to put pico de gallo on tortilla chips at our local Mexican restaurant and call it dinner. I didn’t fully appreciate the wonders of pico de gallo until my family went to Mexico one summer while I was still in college. We stayed at an all-you-can-eat restaurant, which means you can have unlimited pico de gallo. The pico de gallo was fresh and absolutely unbeatable, so I piled it on every dish. Eggs! Tortilla! Bean! Even spaghetti!

° 3 Tomatoes

° 1 Green Pepper

° 1 Red Onion

° 1 Lemon

° 1 Hot Pepper

° Salt

wash the tomatoes and cut them into Small pieces. Drain and chop the red onion.

Wash the Green Pepper and hot peppers and cut them into pieces. Cut the lemon into slices and squeeze about 2 tablespoons of its juice.

Mix the pickled tomatoes, peppers, peppers and onions in a salad bowl, salt, sprinkle with lemon juice and put in the refrigerator.

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