1. SOAK AND RINSE ALL OF YOUR PRODUCE! 2. Dice tomatoes and put into a medium size glass bowl. 3. Sprinkle with garlic powder. 4. Salt lightly. 5. Roll lime until it is very squeezy. Cut in half and juice one half over tomatoes. 6. Dice onion and add to bowl. 7. Salt lightly (removes bitterness). 8. Juice other half of lime over onion. 9. Chop cilantro as you wish, coarse or fine--if you don't like it omit it! If you love it, use the whole bunch! (Don't twist the cilantro, chop it, as bruised cilantro can lend an unfavorable flavor) 10. ~Now, you can mix this and eat as is, to have the pico de gallo Baja style, or~. 11. Add salsa verde, mix well and serve or store up to 4 hours. 12. *For spicier pico de gallo, add a jalepeno or two! 13. **For salsa, add tomato sauce and salt to taste. 14. Eat with tortilla chips, quesadillas, tacos, burritos, omelets, or add another can of tomato sauce, salt, heat and eat as soup -- my favorite! 15. Double this recipe or triple for potlucks and family get togethers. ---------------------------------------------------------------------------
Nutrition
Ingredients
