Pico de Guillo

by

4 jalapeno peppers

1 medium onion

1 clove garlic

4 red Roma tomatoes

1/4 cup fresh cilantro

juice of one lime

1 t. salt

I use the food processor to dice all the veggies ending with the salt and lime (remind you of margaritas?)  Cover and let rest in refrigerator over night.  You CAN eat it right away, but it is best the next day after all the flavors have blended.

For guacamole lovers – mash an avocado and add pico and you’ve got it.  Great served with salad or as a dip.

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3 Responses to “Pico de Guillo”

  1. Home Made Beef Chimichanga | Redneck Recipes Says:

    […] you put the roast in the crock pot, proceed to making the Pico de Guillo that is on our blog.  Let this refrigerate all day […]

  2. bofh69 Says:

    Be aware that you can tweak the amounts on all ingredients to make it to your taste. For instance, my Mom loves her cilantro, however, that is WAY too much for me.

  3. Bacon & Hash Brown “Quesadilla” with Fresh Tomato Salsa & Eggs | Redneck Recipes Says:

    […] did not use their Fresh Tomato Salsa recipe, we just used Pace Picante Sauce.  But our Pico de Guillo would be awesome on […]

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