Last night I made Slow Cooker Carnitas for dinner, took some lovely pictures of them and then wrote my post. This morning I realized that I didn’t do a post on my oh, so yummy Pico de Gallo. Anyone who is a Mexican food connoisseur knows that no Mexican dish is complete without some good tasting Pico de Gallo.
Last nights Pico de Gallo was really good, a little hot, but good none the less. The jalapeno that I added must have been on the hotter end of the Scoville scale. If you like a more mild version of this I would suggest adding a little in at a time until you reach the heat level that you like. Remember the longer the sauce/dip sits the hotter it will become.