I enjoy many of your recipes Jenn! It’s usually what I go to for a basis when I am trying anything new to me.
This recipe however is in my wheelhouse….. I live in Santa Cruz CA and we have so many taquerias in town. Everyone has a favorite but mine is Taqueria Santa Cruz for their El Pastor Pork cooked on a El Trompo as done in Mexico City. Can’t be beat… but they also have the most unique and my favorite Pico de Gallo as well and what makes theirs unique is they open a can of pickled jalapeños and pour the juice into the pico. It gives it a nice tang and improves after it sits for a few hours to let the pickling take affect on the other ingredients. I also chop some of the pickled jalapenos and mix that in.
Also, I suggest using Serrano and Jalapeños to give it a little more heat. Jalapeños often have none. But your audience might not be able to handle that… it’s a taste thing…..
