Everything below this 'graph is from MSH. Her Pico is absolutely fantastic, and goes great on everything I've tried it with so far, including her chili. You don't need chips - scramble some egg whites, fry up some bacon (according to Men's Health it really is healthier than other breakfast meats) and throw all of the above and some pico in a tortilla for a healthy, protein-packed breakfast taco. If you've made the pico the night before, that's even better, because the flavors get a chance to blend. Yum.
This recipe is one of my favorites. It is a great condiment that can go on chicken, beef, pork, fish, or other meats. It is also great for dipping. It is a little labor intensive, but well worth the effort. Enjoy!
Pico de Gallo
8-10 Roma tomatoes, diced
1-2 jalapeños; seeded, ribbed, and finely diced
1 bunch green onions, sliced
½ red onion, finely diced
½ white onion
juice of 2 limes
¼ tsp. garlic powder
¼ tsp. dried parsley flakes
salt & pepper to taste
In a large bowl add the diced tomatoes, then salt them with ¼ tsp. of salt, and stir. Add the rest of the ingredients, and stir. When I squeeze the juice from the limes, I like to use my kitchen shears to cut the pulp into the mixture – it adds more lime flavor! Taste the mixture, when all of the ingredients have been added, and adjust the seasoning accordingly.
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