Pico De Gallo

Pico de Gallo

So? What's the difference between salsa and pico de gallo? All the ingredients in pico de gallo are raw. Salsa can be cooked. This recipe is easy to make and tastes great. Its gets better after a few hours in the fridge. This recipe makes about 5 cups of pico de gallo. You can dice everyting by hand or you can use a food processor. If you use a food processor, pulse it to keep from making tomato onion soup.

6	medium tomatoes, diced
1½	medium onions, diced
¼ to ½ cup	cilantro, chopped
1	lime (juice only)
2 tsp	salt
1 tbl	sugar
1 tbl	granulated garlic
2 tbl	tequila
2 shakes	Tabasco Habanero Pepper Sauce (or to taste)

Dice the tomatoes, place them in a colander in the sink, and let the tomatoes drain while you chop the onion and cilantro. Put the chopped onion and cilantro in a mixing bowl and stir well. Add the salt, lime juice, sugar, granulated garlic, tequila, and Tabasco sauce to the onions and cilantro and stir well. Add the tomatoes, stir again, cover, and refrigerate for a few hours. Before serving, scoop the salsa out of the bowl with a slotted spoon to drain the extra juice, and put it in your favorite dip dish.

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