As someone who has grown in California for most of her life, I love a good pico de giao dipping. However, since I use it so often, it can get kind of expensive to keep buying. So, I created my own recipe! This usually keeps for about a week and a haft, and doesn’t really have a specific serving size.
One large tomato
1/2 an onion (purple or golden works)
Chop your tomato and onion into tiny bits. Dice your cilantro leaves into very tiny pieces. Mix everything together and once mixed well, drizzle some lime juice on top! Eat right away or store in an air tight container in your fridge.
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