Homemade Pico de Gallo! Perfect with chips, on tacos, in eggs, you name it! Mexican food!
Ingreditions
- 2 jalapenos, seeded and diced
- 4 tomatoes, diced
- 1/2 onion, diced
- juice of 2 limes
- 2 garlic scapes, minced
- cilantro, roughly chopped (1/4 cup)
Intructions
- Once mixed together, I stored the salsa in mason jars and refrigerated. I used the pico de gallo pretty quickly, but my guess is that it’ll keep for about a week
- This salsa is perfect with chips, on top of tacos, or in place of dressing in a salad.
- One of my favorite ways to use this salsa is in scrambled eggs. I start by adding a little more than 1/4 cup of pico de gallo to a hot pan. I cook the salsa for a couple of minutes and then add 2 eggs mixed with a dash of skim milk
