Homemade Pico

Homemade Pico de Gallo! Perfect with chips, on tacos, in eggs, you name it! Mexican food!

Ingreditions

• 2 jalapenos, seeded and diced
• 4 tomatoes, diced
• 1/2 onion, diced
• juice of 2 limes
• 2 garlic scapes, minced
• cilantro, roughly chopped (1/4 cup)

Intructions

1. Once mixed together, I stored the salsa in mason jars and refrigerated.  I used the pico de gallo pretty quickly, but my guess is that it’ll keep for about a week
2. This salsa is perfect with chips, on top of tacos, or in place of dressing in a salad.
3. One of my favorite ways to use this salsa is in scrambled eggs.  I start by adding a little more than 1/4 cup of pico de gallo to a hot pan.  I cook the salsa for a couple of minutes and then add 2 eggs mixed with a dash of skim milk

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