Pico De Gallo
Makes 1L mason jar’s worth. Inspired by the fantastic fresh salsa we ate at Amigo’s Cantina!
6 tomatoes
0.5 red onion
2 chili peppers
0.5 green bell pepper
1 orange bell pepper
0.25 cup white vinegar
2 tbsp granulated sugar
0.5 tbsp chili powder
0.5 tbsp garlic powder
0.25 tbsp onion powder
1 tsp salt
1 tsp black pepper
If you like a smoother salsa, puree ingredients from hardest to softest, adding spices at the end. If you like a chunkier salsa, finely chop all vegetables, leaving one tomato to puree with spices. Mix vegetables and tomato puree. Store in mason jar in fridge for up to one week.
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