Pico de Gallo

 

I took this yummy Pico de Gallo to a BBQ today 

and received requests for the recipe.  

The family really likes it.  

We use it with chips, on eggs, chicken and along side everything Mexican.

This is one of those foods that doesn't have exact amounts in the recipe.  

Most of the ingredients can be varied, so just do it your way and enjoy!

1 large cabbage                                             4 to 10 cloves garlic                    

2 to 4 jalapeno peppers, seeded                    2 to 4 tomatoes                              

1 to 2 bunches cilantro                                  1 onion

2 to 4 avocado, diced                                     pablano or other green peppers

lemon juice, lime juice, apple cider vinegar or a combination of

salt                          freshly ground pepper                   cumin

This is made with a food processor.  I use the chopping blade for all ingredients that need chopping.

Steps:

1- Chop cabbage a little at a time and place into large bowl.

2- Chop garlic and jalapeno peppers very fine.

3- Chop onions and peppers.

4- Chop tomatoes carefully, so they are small, but not sauce.

5- Add avocados.

6- Add juice or vinegar and spices to taste.

Keeps in refrigerator for 1 week, but we usually eat it before then :)