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Before you jump to Pico de Gallo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.
Remember when the only people who cared about the environment were tree huggers and hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more green we won't be able to correct the problems of the environment. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.
You may possibly prefer cooking with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. When compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. Especially if you make sure the dishwasher is full prior to starting a cycle. Save even more money by air drying as well as cool drying your dishes rather than heat drying them.
As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, of course. Mostly, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let's go back to pico de gallo recipe. To make pico de gallo you only need 4 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Pico de Gallo:
- Take 6 of tomatos, any type you prefer.
- Get 2 of medium onions (sweet).
- Prepare 2-3 bundles of cilantro.
- Prepare 6 of Serrano peppers.
Steps to make Pico de Gallo:
- Chop everything up and toss together. For a less wet salsa leave out the wet middles of the tomatos. For less spice, leave Serrano seeds out. (But that is the best part to me).
- I use a tap and chop for onions and Serrano so I dont cry or need to ware gloves. If not ware gloves for chopping the pepper..
- Best the next day after chilling in fridge..
- Add or subtract ingredients to taste. Sometimes i like more Serranos and my husband likes more cilantro..
- Some like squeezed lime added as well..
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