Pico de Gallo
Directions
- 1Chop up four tomatoes and remove the seeds from the inside.
- 2Chop up four tomatoes and remove the seeds from the inside.
- 3Chop up four tomatoes and remove the seeds from the inside.
- 4Dice up a white onion.
- 5Dice up a white onion.
- 6Dice up a white onion.
- 7Dice two cloves of garlic.
- 8Dice two cloves of garlic.
- 9Dice two cloves of garlic.
- 10Juice two limes.
- 11Juice two limes.
- 12Juice two limes.
- 13Chop a small bunch of cilantro.
- 14Chop a small bunch of cilantro.
- 15Chop a small bunch of cilantro.
- 16Add jalapeño.
- 17Add jalapeño.
- 18Add jalapeño.
- 19Add a tablespoon of olive oil.
- 20Add a tablespoon of olive oil.
- 21Add a tablespoon of olive oil.
- 22Add freshly cracked black pepper.
- 23Add freshly cracked black pepper.
- 24Add freshly cracked black pepper.
- 25Add half a packet of chicken bouillon.
- 26Add half a packet of chicken bouillon.
- 27Add half a packet of chicken bouillon.
- 28Add salt.
- 29Add salt.
- 30Add salt.
- 31Mix all ingredients together.
- 32Mix all ingredients together.
- 33Mix all ingredients together.
- 34Strain the tomato juice and keep it apart.
- 35Strain the tomato juice and keep it apart.
- 36Strain the tomato juice and keep it apart.
Ingredients
- 4 tomatoes
- 4 tomatoes
- 4 tomatoes
- 0.5 white onion
- 0.5 white onion
- 0.5 white onion
- 2 cloves garlic
- 2 cloves garlic
- 2 cloves garlic
- 1 jalapeño
- 1 jalapeño
- 1 jalapeño
- 1 small bunch cilantro
- 1 small bunch cilantro
- 1 small bunch cilantro
- 2 limes
- 2 limes
- 2 limes
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 0.5 packet chicken bouillon
- 0.5 packet chicken bouillon
- 0.5 packet chicken bouillon
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp black pepper
- 0.25 tsp black pepper
Equipment
knifecutting boardbowlstrainermeasuring cupspoon