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Pico de Gallo Recipe
An authentic traditional homemade southwestern pico de gallo recipe, the spicy-ness or temperature can be adjusted to make this more tangy, zesty or mild or it can be transformed into a New Mexican style pico de gallo dip. Like it chunky, chop the ingredients to the size you want.

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Pico de Gallo
makes 3 cups

1 1/2 pounds tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 seeded serrano or jalapeno chilies - minced
1 teaspoon sugar
2 garlic cloves, minced
Salt and pepper to taste

How to make Pico de Gallo I N S T R U C T I O N S
Add all ingredients in a medium bowl. Any of the peppers can be quite hot so be careful until you have experience.

For a New Mexican Pico de Gallo replace the jalepeno or serrano chilis with green chilis.

Hint: Prepare Pico de Gallo a day ahead and store in the refrigerator. This gives the flavors a chance to "mingle".
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Common misspellings: peco gillo receipe receipt receipts chile chilli chilie.








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