Pico De Gallo by Joseph Hernandez
Videography and Production By Sammantha Rodriguez
Joseph Hernandez, senior biology major, cures homesickness by making a simple Mexican Salsa at the beginning of every week. Eight hours away from home, Hernandez creates a connection with his hometown, El Paso, Texas, by making the snack his family frequently enjoys.
- 2 tomatoes, Diced
- ½ Onion, Diced
- 2 Jalapenos, Diced (with seeds for extra spice)
- ½ bunch Cilantro
- 2 teaspoon of pepper
- 1 teaspoon of Salt
- 2 limes (or as many as desired for flavor)
After all ingredients have been washed, begin by dicing tomatoes, onion, jalapenos and cilantro separately. Please be sure to remember that Jalapenos will add an extra spice to the dish if seeds are not removed before dicing. (If you desire less of a ‘spicy kick’ be sure to cut the jalapeno in half and remove its core by scraping the knife through its inside and then removing the remainder of seeds by hand.)
After, place all ingredients into a serving bowl and mix until all ingredients are spread out evenly. Once all of the ingredients are mixed, add salt, pepper, and lemon for taste.