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Homemade Pico de Gallo


  • 1 small white onion, chopped
  • 1 small green pepper, chopped
  • 2 tomatoes, chopped
  • 2 jalapenos, seeded and chopped
  • 2 Tbsp. cilantro, chopped


Mix together and allow to sit for 2-6 hours so flavors "mix". Use as a topping for grilled meats, Nachos and other appetizers for an added spicy flavor.

By Gail


Homemade Pico de Gallo

A few tips:

1. If you want this dish to be mild in heat, make sure to get every bit of seed and ribbing from the inside of the jalepeno. If you want some heat, leave a little in. If you want 4-alarm fire stuff, leave all the seed/ribbing in.


2. be careful with jalepenos! When you deseed/derib them, make sure to wear gloves and wash everything the jalepenos came in contact with with lots of soap and water. Also, do not rub your eyes, nose, mouth or any other "sensitive" area with her hands until you're sure all traces of the jalapenos is gone! Otherwise, you'll know exactly how pepper spray feels! (06/21/2005)

By Anne

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