User Manual to THE BEST Pico de Gallo

1. User Manual to THE BEST Pico de Gallo Tony Guajardo

2. Table of Contents Overview…………………………………………………………………..3 Grocery List……………………………………………………………….4 Kitchen Tools………………………………………….................5 Cutting the tomatoes………………………………….............6-7 Cutting the onion……………………………………………………….8-9 Onion/Tomato ratio…………………………………………………..10 Cutting cilantro………………………………………………………….11 Cutting Serrano peppers…………………………..............12 Adding Limes…………………………………………………………….13 Adding Garlic Salt……………………………………………………..14 Troubleshooting……………………………………………….........15

3. Overview The purpose of this manual is to teach one how to make a quick and easy appetizer that will satisfy anyone who is hungry and in need of a snack. After reading the manual users will have the power to prepare and make a delicious finger food for everyone to enjoy. Users should have general knowledge about kitchen equipment and food preparation technique.

4. Grocery List Time to head to your local grocery store and buy some fresh produce for the BEST pico. You will need the following ingredients: • 4 plump tomatoes • 1 white onion • 1 bushel of cilantro • 2 Serrano peppers • 3 limes • Garlic salt • Tortilla chips *Serrano peppers are spicy and may be substituted for a milder pepper such as a jalapeño. *Note: Serving size for 6-8 people

5. Kitchen tools: • You will only need basic kitchen tools for this snack. The following kitchen tools will be needed: • Cutting board(s) • Knife • Lime squeezer (optional) • Mixing bowl • Spoon

6. Cutting the Tomato 1) Start by grabbing the knife and cut the pit out of the tomato. Then slice the tomato in equal slices about ½ inch thick. 2) Repeat this for all the tomatoes. Once all tomatoes are in slices, prepare to dice the tomatoes.

7. Cutting the Tomato cont. 3) To dice the tomatoes, cut vertically in equal slices, then rotate tomatoes and cut vertically again so tomatoes are in cubes. 4) Repeat steps until all the tomatoes are cut. Once all tomatoes are cut, it is time to throw them in the bowl.

8. Cutting the Onion 1) We will also dice the onion for the recipe. First start by cutting the onion in half. Then cut the onion in half again. 2) Once onions are in 1/4ths. Peel the onion 2 layers at a time in order to prep them for dicing. *onions do tend to make people cry when cutting them; chewing a piece of gum will help with this.

9. Cutting the Onion cont. 3) To dice the onion, cut your two layers of onions vertically in ½ inch slices. 4) Then lay your slices down so they are hugging each other and cut vertically again to complete the dice. 5) Repeat these steps until the whole onion is diced.

10. Onion/Tomato Ratio Combine the onions in a bowl and check if enough onions have been cut to check the consistency. You don’t want to many onions to tomatoes as they can be overpowering to the Pico. * Acceptable ratio you should shoot for is a 3 tomatoes:1onion ratio.

11. Cutting Cilantro There are two ways to cut cilantro and I will teach you both. Either way works it is just all about preference. You can pick the cilantro leaves off the stems then chop, or chop cilantro with the stems. Whichever way you do is up to you, but to chop the cilantro first cut vertically then cut horizontally. Repeat until the cilantro leaves are cut into little pieces then add to the bowl of tomatoes and onions.

12. Cutting Serranos 1) To cut the serranos start by cutting the stems off the peppers and cutting the pepper in half. You will then cut in half again so peppers are in 1/4ths. *Depending on how you want the heat level of your pico you need to decide if you want to de-seed the peppers or not. 2) Once peppers are in 1/4ths, cut peppers vertically into little pieces about 1/8th of an inch. You want peppers to be small so they overpower the Pico. Once all peppers are cut add them to the bowl.

13. Adding Limes Cut your limes in half, then squeeze juice into the bowl with all your other ingredients. * To yield more lime juice, roll uncut limes while applying pressure on countertop to loosen up juice fibers.

14. Adding Garlic Salt Garlic salt is the secret ingredient that sets this Pico apart from the rest. Add a generous amount of garlic salt then mix Pico with a spoon to disperse ingredients evenly. *Chill Pico In freezer for 10 minutes to allow lime juice to marinade. The BEST Pico de Gallo is now complete and ready to eat!

15. Troubleshooting Cutting your tomatoes can be challenging and difficult. If any problems arise please refer to this video as it helps you to dice your tomato: http://www.youtube.com/watch?v=XTJIGGBN8l4 Tomatoes can also be a pain to cut with a dull knife. If you do experience a dull knife this video will show you how to sharpen it so you can glide through those tomatoes: http://www.youtube.com/watch?v=oIz8QNVb4P8