Pico de Gallo

(courtesy of the Yanez family. Serves 5)

You will need all fresh ingredients, which is why the Yanez family recommends keeping the pico de gallo in the refrigerator for only about two days.

5 almost-ripe tomatoes (if too ripe, they will become a watery mess!), diced

½ yellow onion, diced

½ bunch cilantro, finely chopped

Juice of 3 limes

½ teaspoon oregano

1 teaspoon salt

Combine tomatoes, onion, and cilantro in large bowl. Pour in lime juice. Put oregano in palm of your hand and rub hands together to break apart — this creates smaller flakes that blend more easily. Add salt. Mix well. Now it’s ready to eat as a dip with chips.

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