Pico de Gallo
There is nothing better than fresh Pico de Gallo! This is a super easy way to make it and if you take the time to make your own tortilla chips, it’s even better!
- I like to start cutting up the ingredients that are the least messy first to keep my cutting board clean, but you can cut these up in any order. With a sharp knife dice up half of a white onion, then dice the jalapeno, tomatoes, mince the garlic, and last chop up the cilantro. Add each ingredient to the same bowl.
- Roll a lime around with the palm of your hand to loosen up the juice, then cut it in half and squeeze the lime juice over the bowl of pico.
- Add 2 tbsp. of Crove Fajita Rub and 1 pinch of sugar.
- Stir all of the ingredients together until well combined. If you have time to let it refrigerate for 1-2 hours before serving, it will be even better! Enjoy!
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