Recipes

Tailgate Ready Pico de Gallo Recipe

September 2, 2015

Y’all. Y’all. Y’all.

It’s almost football season!

I know, the pros started a few weeks ago with preseason games, but this weekend marks the start of the Clemson football season! And to this proud Tiger, football season hasn’t officially started until there’s 85,000+ people packed into Death Valley.

A large part of Clemson football, sometimes even bigger than what happens on the field, is the art of the pre-game tailgate. Clemson does it right with an all-day event, fancy setups and full meals being served before the game to…keep our strength up for all the cheering. That’s it.  It’s only natural that a girl graduates with some go-to tailgate recipes and this is mine.

This is super easy to make which earns any recipe bonus points in my book, especially when you’re making it for a large crowd.  And trust me, even if you are only tailgating with a few folks, you’ll want to make a big batch because it goes quickly.

This pico is so fresh and delicious! Put it on chili, add it to tacos or just it eat it by the mouthful with chips. Anyway you slice it, it’s good! The jalapeños give it just enough spice, but it’s not overwhelming, thanks to the large number of tomatoes. Of course, if you like it a little spicier, feel free to up the number of jalapeños or add the seeds into the mixture.

You’ll need:

  • 5-6 Roma tomatoes
  • 1 small onion
  • 2 jalapeño peppers (deseeded)
  • Juice of 1 lime
  • 2 cloves of garlic, finely minced
  • Cilantro
  • Salt and pepper to taste
  1. Chop tomatoes and onion into 1″ pieces. Loosely chop cilantro.
  2. Finely mince jalapeños.
  3. Mix ingredients together and squeeze lime over the top. Mix again.
  4. Salt and pepper to taste.
  5. Cheer on the Tigers!

What’s your favorite tailgate recipe?

I’m sharing this recipe over at:
Eat Drink and Be Mary

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