Roy's Pico de Gallo Recipe
by Cindi Sutter, Founder of The Spirited Table®
1/2 yellow onion
3 Serrano peppers
10-12 Roma tomatoes
3/4 bunch cilantro, chopped
juice of 2-3 limes, to taste
2 tsp sugar, to taste
1 garlic clove, minced
Salt & pepper to taste
- Chop onion and peppers. Leave seeds from the Serrano pepper in for a spicier taste; I am not a jalapeño fan when it comes to this recipe. (You can use a food processor if you monitor your speed carefully.)
- Add tomatoes. Process until tomatoes are cut, but not mushy.
- Stir in remaining ingredients.
This is better if made a few hours ahead.
With love from Cindi, via Texas Roy.