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How To Make Pico De Gallo The Nessmania Way


Hey friends, sometimes we all forget that the little things are the big things and you may not have learned this little skill.

I’ll never forget the first time I had Fajitas and Pico. It was in Idalou at a backyard barbecue. The meat was great, but I got so hooked on Pico that I kept eating wrap after wrap with nothing but Pico in them. So, I got lots of love for this simple recipe.

Now, I’m going to assume you are one of three people.

*You want to know how this is different from the way your Abuelita makes it

*You are a troll and you want to see if I mess up

*You honestly never thought about making this yourself and you want a good start.

Well, Pico De Gallo (The Roosters Beak) is a lot like meatloaf, people kind of make it their own way and it’s all good. I never really thought mine was better than anyone else’s until I started specifically being asked to make it for company functions, and a radio pal commented on how much he liked it, 20 years after I made it for him.  You can vary all of this up as you see fit, but here’s a good starter Pico that you can modify to your tastes.

So, here’s how simple it is to put yourself in the Pico Game.

2 tomatoes

1 large onion

4-6 Jalapenos (clean out the seeds and white stuff Chef!)

1/2 lime

1/2 teaspoon seasoning salt

1/2 teaspoon black pepper (coarse if you got it).

Chop everything up into pieces about the size of a pencil eraser, and put it in the fridge for at least 30-60 minutes before serving. If you like cilantro, add to taste. That’s it. It will taste like you have mad kitchen skills and all you really did was chop some stuff up.



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