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Recipe Summary
Yield: Makes about 4 cups
Ingredients
Ingredient Checklist
1 medium white onion, cut into 1/4-inch dice
4 large tomatoes, cut into 1/4-inch dice
1 large jalapeno pepper, seeded and minced
1/4 cup freshly squeezed lime juice
1/2 cup finely chopped fresh cilantro
Coarse salt and freshly ground black pepper
Gallery
Recipe Summary
Yield: Makes about 4 cups
Gallery
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
Ingredients
Ingredients
- 1 medium white onion, cut into 1/4-inch dice
- 4 large tomatoes, cut into 1/4-inch dice
- 1 large jalapeno pepper, seeded and minced
- 1/4 cup freshly squeezed lime juice
- 1/2 cup finely chopped fresh cilantro
- Coarse salt and freshly ground black pepper
Directions
Combine onion, tomatoes, jalapeno, lime juice, and cilantro in a large bowl; season with salt and pepper. Let stand at least 30 minutes at room temperature to let flavors develop. Serve, or store, covered in plastic wrap, in the refrigerator for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Breakfast Burrito Pico de Gallo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Breakfast Burrito Pico de Gallo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
