Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
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  • 3 Ratings

The chile ribs and seeds are the determining factor as to how hot this Pico de Gallo will be. Leave them in for maximum heat, or remove them if you prefer less kick.

Martha Stewart Living, June 2006

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Yield:
Makes 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine ingredients in a bowl. Serve immediately, or refrigerate for up to 1 hour.

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0