Anali es mi amiga hermosa y divertida!
My beautiful friend, Anali taught me how to make the very best pico de gallo. Every party she hosts has the biggest bowl of pico I have ever seen. Now that I know her secrets, we make this once or twice a week and serve it with most meals.
Serve atop breakfast tofu scramble, tacos, baked potatoes, salads, or with a plate full of your favorite tortilla chips!
This is one very delicious way to get your fresh vegetables for the day! Gracias, mi amiga.
Salsa de Anali
Servings
4-8
servingsCooking timeminutes
Total time
20
minutesIngredients
2 pints (4c) – grape or roma tomatoes, diced small
1 green bell pepper, diced small (1 cup)
½ medium onion, diced (1 cup)
1 cup cilantro leaves (measured dry and uncut)
½ jalapeno, grated* – optional
3 limes, juiced
1 teaspoon salt
abundant love
Directions
- Rinse, dice, and combine tomatoes, onion, and bell pepper.
- Grate jalapeno with very small grater (microplane or small size on box grater) and add to the mix.
- Cut limes in fourths and squeeze all the juice into the mixture. Add 1 teaspoon of salt. Mix well and taste, add a bit more salt if you’d like.
- Makes close to 6 cups of irresistible pico de gallo. Enjoy fresh and store the remaining in an airtight container.
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