Mexican Pico de Gallo Salsa

Ingredients

• Tomatoes 20 oz
• Ground ancho chili pepper 0 oz
• Mild Chili Spice 0 oz
• Spanish onions 5 oz
• Garlic 5 cloves
• Cilantro 0 oz
• Lime 2 pieces
• Vegetable Oil 0 fl oz
• Raw cane sugar 1 tablespoon
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Make an 'X' incision on the skin of the tomatoes on both sides. Immerse them in boiling water for 20-30 seconds, then transfer them to an ice bath and let them cool completely.

Step 3

Remove the skin, slice the tomatoes into wedges, and remove the seeds.

Step 4

Dice the tomatoes into medium cubes.

Step 5

Cut the peppers in half, remove the seeds, and dice them into small cubes.

Step 6

Dice the onion into cubes of the same size.

Step 7

Finely chop the garlic and roughly chop the cilantro.

Step 8

Combine all the prepared ingredients in a bowl. Pour in the oil.

Step 9

Squeeze the juice from the limes. Add salt, sugar, and mix well.

Step 10

Serve.