I don't know about you, but I love homemade Pico de Gallo. It's funny because I'm not a fan of tomatoes, but when it comes to this pico recipe I will eat the whole bowl by myself. My brother lived in McAllen, Texas for 2 years while serving a mission and learned how to make the most delicious Pico De Gallo. He agreed to share his guarded secret recipe with me, and now I am sharing it with you! Enjoy!
3 - Warm Lemons
1 - Bunch of Cilantro
3 - Jalapenos
1 - White Onion
6 - Large Tomatoes
Squeeze the juice of 2 lemons into a bowl. Pick the leaves off the cilantro and finely dice them. Mix them in with the lemon juice. Set aside.
Chop jalapenos and add to mixture. NOTE - if you want really hot Pico de Gallo, leave the seeds. If you want the flavor without the heat, remove the seeds before chopping.
Cut and chop White Onion and mix it into the bowl. You may not need the entire onion, depending on the size. You want there to be roughly 50/50 green to white in the bowl.
Gut your tomatoes so all the seeds and insides are removed and then dice the tomato shells. Mix into the bowl.
Add the juice of the last lemon and salt to the desired taste. Enjoy!
The best part of this Pico de Gallo recipe is that it is great to enjoy fresh, but it is even better after it sits in the refrigerator for a few hours. Yummy!