Roy's Pico de Gallo Recipe

by Cindi Sutter, Founder of The Spirited Table®

Serrano peppers are the gold standard for pico de gallo; not a jalapeño 

Ingredients

1/2 yellow onion
3 Serrano peppers
10-12 Roma tomatoes
3/4 bunch cilantro, chopped
juice of 2-3 limes, to taste
2 tsp sugar, to taste
1 garlic clove, minced
Salt & pepper to taste

Instructions

1. Chop onion and peppers. Leave seeds from the Serrano pepper in for a spicier taste; I am not a jalapeño fan when it comes to this recipe. (You can use a food processor if you monitor your speed carefully.)
2. Add tomatoes. Process until tomatoes are cut, but not mushy. 
3. Stir in remaining ingredients.

Cook’s Note

This is better if made a few hours ahead. 

With love from Cindi, via Texas Roy.