One of my favorite things to eat is good fresh Pico De Gallo (no, it is not salsa).
It is some work to make, but well worth the effort.
If you look at most all Pico De Gallo recipes, they are mostly all exactly the same, and I wanted to add something and I did.
At our local Asian market, I found some great Thai peppers that are like the ones I enjoyed when traveling in Thailand.
The Thai peppers really added some great heat with flavor to the Pico De Gallo.
Ingredients
- Roma tomatoes – diced with seeds removed
- Red Onion – diced
- Jalapeno – diced
- Lime
- Kosher Salt
- Cilantro – leafy pieces only, no stems
- Thai pepper – sliced thin
Directions
Cut the tomatoes in half and remove seeds and flesh and then cut into small equal size pieces and put in a medium-size bowl.
Add the red onion, jalapeno, Thai pepper. Juice the lime into the bowl and mix well.
Add some salt, mix and then add cilantro and mix some more.
Taste and add salt as needed.
It is best to let it chill in the refrigerator for a few hours for flavors to get happy.
To eat it is great to just enjoy and a great tortilla chip, or used as a topping on Volcano nachos.
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