COPYCAT CHIPOTLE PICO
This Copycat recipe for Pico de Gallo is so good, you could eat the whole bowl! Its so simple to make, and you have a wonderful, fresh, healthy snack that everyone will love. You can keep this on hand and it’s ready when you need an afternoon break. Keep some Organic Chips on hand, and you’ve got yourself a real treat. You can serve this on the side with Taco’s or Enchiladas, or grilled meats. It’s so versatile, you’re going to love this. Make sure you keep this one in your favorites!
HERE’S WHAT YOU NEED TO MAKE COPYCAT CHIPOTLE PICO:
6 Vine ripe Tomatoes – chopped/diced
1 large Red Onion – diced
1 small Jalapeno – seeds removed – diced (optional – wear gloves to handle removing seeds)
3 Green Onions – diced
2 Limes – squeezed – Juice added to Pico
1/2 cup of Cilantro – Fresh – diced
1 Teaspoon of Coarse Ground Garlic Salt
Pinch of Seasoned Salt
1/2 teaspoon of Seasoned Pepper
1 heaping teaspoon of Sugar
HERE’S WHAT YOU DO:
Rinse the Tomatoes in cold water, and dry on Paper towels. Using a sharp knife, or THE CHOPPER, dice tomatoes, and place in a large container. Peel, and dice the Red onion, and place in container with Tomatoes. If using the Jalapeno, lay on paper towels, and wearing kitchen gloves, slice the Jalapeno down the center, and scrape the seeds from the inside with knife, and place seeds on paper towel.
On a separate cutting mat, dice the Jalapeno into small pieces, and place with the Tomatoes. Clean and dice the Green Onions, and place in container with other vegetables.
Squeeze the Limes, and add to the container. Rinse the Cilantro, and dry with paper towels, and dice finely, and add to Pico. Stir well to mix ingredients, and add the Garlic Slat, Seasoned Salt, and Seasoned Pepper. Add the Sugar, and stir well. Place in the refrigerator until time to serve. Serve with Chips, Enjoy!
Makes 6 to 8 servings
NOTE: You might need to adjust the amounts of salt(s) and pepper used, according to your own preference.