My new friend and neighbor, Melania McCarley, from Dallas, Texas made us this recipe this weekend and she told us it was “killer”.

Once we tasted it, we completely agreed – Wow! Amazing pico…

Melania is originally from Costa Rica where they call this mixture chimichurri.

Try it – you’ll love it – I begged her for the recipe, so I could share it with you, and be able to make it whenever we want now!

How to Make Melania’s ‘Killer’ Chimichurri – aka Pico de Gallo:

Type: Condiment Recipe

Prep time: 2 min
Cook Time: 10 – 12 min
Yield: 1 cup

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

• 4 – 5 Roma tomatoes – finely chopped
• 2 bunches cilantro – finely chopped
• 1/2 large red onion – finely chopped
• 4 key limes – juiced
• 3 chili de Arbol – finely minced
• sea salt – to taste
• pepper – to taste

Instructions:

• Tip: Melania instructs that the key to this recipe is hand chopping – never blending or using a food processor. Hand chopping ensures the right texture of the finished product and allows the flavors to meld naturally.

1. Hand chop all vegetables & herbs.
2. Combine all ingredients in a large bowl and allow this mixture to sit in the fridge or on your counter for a few hrs, covered. * Tip: That way the juices come out and really make it a great pico.
3. Serve with tortilla chips, fried yucca chips or pita chips!

• Tip: Try using it on your burgers or hot dogs hot off the grill instead of ketchup and mustard. You’ll be glad you did!

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I hope you enjoyed this Sauce Recipe on Cooking With Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!