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    Home » Recipe » Appetizer

    Pico de Gallo

    Published: Feb 4, 2010 · Modified: Oct 25, 2014 by Jennifer Che

    Pico di Gallo
    This classic tomato salsa is super versatile and can go on many different types of dishes.  I made them for fish tacos, but they pretty much go with most Mexican type dishes!


    Pico de Gallo
    2 vine ripen tomatoes, chopped
    1 bunch of cilantro, chopped
    juice of 1 lime
    ½ red onion, chopped
    3 cloves of garlic, chopped
    1 jalapeno, chopped (optional)
    Chopped salsa vegetables
    With all the chopping, this salsa is a bit labor intensive, but it's sooooo worth it! Mix together and refrigerate for at least 2 hours.  Serve with fish tacos, fried tortilla chips, pita chips, over grilled fish, . . . the possibilities are endless!

    Enjoy!

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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