Pico de Gallo

IMG_5369Admittedly, it’s the first and only recipe I’ve tried, so I can’t speak from experience, BUT I am pretty sure that The Pioneer Woman‘s pico de gallo recipe (very clearly explained and beautifully illustrated, step by step, here) is the very best. According to her, the secret is understanding that it should NOT be mostly tomato; the other stuff is equally important!

Other tips I can give (and here I *am* speaking from experience, as I’ve made this recipe many times now) are (1) Yes, you really should eat it within 24 hours, or it gets “soupy” and (2) At the same time, if you’ve accidentally made it too spicy, letting it sit a few hours seems to tone it down.

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