I just love tomatillos and wish we could get them here! Your email address will not be published. Thank you. Will try to make it home once I am in the right mood :). Vespa Woolf (author) from Peru, South America on April 21, 2013: Jackie Lynnley, thank you for your kind words! My guests loved it! Vespa Woolf (author) from Peru, South America on December 05, 2012: Todd, I think the pickled serranos are spicy enough. I do think the pico is delicious salted, but if you're trying to cut back on sodium it isn't absolutely necessary and especially when eaten with salted chips. Recipe looks great too. Thanks for the recipe! Thank you for coming by... c mark walker, thank you for your kind words. I love that ground beef flavor and use it in Beef Tacos all the time — something about chipotles seems to work so well with ground beef. I always enjoy fresh Pico de Gallo but have never made it myself. I love pico de gallo -- haven't tried lime in mine, but I will now! Enjoy! Vespa Woolf (author) from Peru, South America on September 29, 2012: ElleBee, I'm glad you enjoyed the photos and recipe. This is a comprehensive recipe with so many options and how-tos- perfect! Vespa Woolf (author) from Peru, South America on August 10, 2014: peachy from Home Sweet Home on August 10, 2014: you know, you can publish a recipe book and make millions, great photos. Vespa Woolf (author) from Peru, South America on December 01, 2012: CZCZCZ, enjoy the salsa! Tammyswallow, thank you for your kind words! Kristin Trapp from Illinois on January 11, 2013: Your picture of the Pico de Gallo salsa makes me so anxious for summertime and fresh tomatoes. Thank you for posting an authentic recipe with a step-by-step picture guide...nicely done! Ms. Immortal from NJ on October 18, 2012: Delicious hub, deserves a tweet and a pin. Green onion intensifies garden-fresh flavor, and Key lime juice imparts unique tanginess. I'm glad you like it so much. Don't limit pico de gallo to only Mexican food. Required fields are marked *. Enjoy your Sunday, Gail. Thanks for the recipe. Just click on the link and it will take you there. You make my mouth water and I have just eaten my lunch. Vespa Woolf (author) from Peru, South America on July 21, 2013: Danette Watt, your three pepper pico de gallo sounds very delicious! I was drawn to your article by the beautiful picture. For New Year’s Eve, I made this recipe, “Pico de Gallo” and “The Spicy Ground Beef Nachos” – the spicy ground beef portion – and they were DELICIOUS!! Serve with chips as a refreshing appetizer or side dish. Have made this a couple of times and it’s so good, exactly like in restaurants! Vespa Woolf (author) from Peru, South America on June 02, 2013: epbooks, thanks for reading! What's so special about this salsa? The sky's the limit! You just need to cook clever and get creative! Tammy from North Carolina on November 22, 2012: Outstanding hub and photos! Thanks so much for the vote and share! Notify me via e-mail if anyone answers my comment. Cheers. That's going to change this coming summer thanks to your recipe and pictures! I love pico! Yum. Vespa Woolf (author) from Peru, South America on August 01, 2013: brenda12lynette, it's a great little lime juicer, isn't it?? Serve with tortilla chips or your favorite meal. Thanks Jeff! brenda12lynette from Utah on July 31, 2013: I think I have that same lime juicer! Your email address will not be published. I’m so glad you love it Michelle!!! : ). I love pico de gallo on top of nachos. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. I hope you can make your own homemade pico de gallo sometime...it's so easy and delicious on many foods. Stephen Hodgkinson from Sydney Australia on February 23, 2013: Made it as indicated. Also, your salsa looks delicious! Some prefer more, others less. Thanks Paul! 2. Somehow I need to get my site to allow people to upload pics of everything they’re making! Seed half the tomatoes so the pico doesn't drown in its own juices. I hope you make a hub on how to make it. Strain before adding to salsa. Serve immediately or store in an airtight container in the fridge. I’ll need to update the nutrition on this one but for the whole serve it’s: calories 115, 22g of carbs – N x. Add lime juice, oil and salt just before serving. Serrano peppers are a good choice for very spicy salsa. It has a light, effervescent flavor that will work wonders on all sorts of dishes. Taste before adding the rest of the lime juice. Your recipes are making me hungry today! Voted up. Alun. It's perfect when made with garden-fresh tomatoes and veggies. Cheers. Thanks for the tip! This fresh salsa is so beautifully presented it requires an immediate visit to the shop! 2 tomatoes It looks simple to make and I can taste the flavor already. And Pico de Gallo is the first salsa in it! Your email address will not be published. Cheers. I will never again buy that pre-made taco seasoning for beef in a pouch. Excellent recipe my friend! You can certainly use regular tomatoes in any of these recipes and still get a good result, but plum tomatoes have less seeds and less water and I think this makes them a better candidate for salsas and sauces. Random fun fact: Pico de Gallo literally means "beak of rooster".
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