3 cans of diced tomato
5 or 6 large pickled jalapenos
6 or so slices of pickled carrots from the pepper jar
3 tbs sriracha garlic mix
3 tbs lime juice
2 tbs dried cilantro
1 1/2 tsp salt
1/2 to 3 tsp your choice of dried chili for heat. I use 1/2 tsp dried ghost chili
Combine in the food processor and process on low until blended well. For best flavor place in fridge over night.
A lot of folks have a recipe for Pico de Gallo and most are similar but slightly different. Here is the way I make mine. This is great on Tacos, In Burritos, mixed with eggs, in a salad or just for dipping chips. Here are the Ingredients:
3 tomatoes (Seeded and diced - I usually use Roma but a smaller garden variety would also work)
3 medium jalapenos (Seeded and diced)
3 slices of red onion (Diced)
3 slices of yellow onion (Diced)
4/5 stalks of green onion diced. (Diced)
1 small bunch of cilantro (Minced)
Juice of one lime.
Note: Tyler Florence likes to add some minced garlic and some OO but I usually leave this out as a batch will last longer without them. (I make a batch almost every week and use it up throughout the week)
Combine all the ingredients and stir. You can eat it immediately but I like to cover and let rest for 1 hour before doing so. Photos of process below.