This has been a family favorite for years. My mama served it as long as I can remember. I believe she learned the recipe when we lived in Arizona and had a Hispanic Nanny named Maria for us children. We loved this woman dearly, and learned a great many things from her. I often wonder where life led her and if she remember the four little children she cared for so lovingly and well. 

What goes in there!
Roma Tomatoes (About 6- 8) chopped
Green Onions 5-6 finely chopped ( You may substitute 1/2 small sweet yellow finely chopped as I have done)
Cilantro (about 1/2 cupped) finely chopped. 
2 TB ground cumin
1 small lime
4 cloves minced garlic
sea salt to taste
jalepeno (optional) I most often leave this out as my little gals do not care for hot!

Step One: Finely chopped tomatoes and place in bowl. 
Step 2: Add a half a cup of finely chopped cilantro
Step 3 & 4: Add minced garlic and minced onion (You can add minced jalapenos at this point)
Ms Em helping with the Salsa!
Step 5: Squeeze one small lime into the mix!
Step 6: Add two tb of cumin. Blend the entire mix thoroughly! Best served slightly chilled. 
Viola! Pico de Gallo


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