We use this pico de gallo on lots of Mexican dishes and love it by the spoonful! We often use it in recipes that call for salsa.
5 medium-small tomatoes
3 thin green peppers (barely spicy)
1/2 purple onion
4 cloves garlic
2 bunches cilantro
3 bunches green onion
1/4 teaspoon black pepper
1 Tablespoon + 1 teaspoon white rice vinegar
1/2 teaspoon cumin
1 1/4 teaspoon salt
1 Tablespoon lime juice
Directions & Notes:
1. Cut the tomato, peppers, and onions into very small cubes (1/4″- 1/2″ or as desired). Place in a medium-sized bowl.
2. Press the garlic cloves into the bowl. Chop the cilantro and green onion and add to the mixture.
3. Add the remaining ingredients. Toss well. Season to taste.
4. Refrigerate at least one hour before serving to allow flavors to meld. It can get a little watery as it sits, so I sometimes just pour some of the liquid off before using it. (Sometimes I’ll substitute that liquid into another Mexican recipe I’m making at the same time that calls for water or other liquid.)
This is great served with wonton scoop chips!