Nothing gets your taste buds going wild like an authentic Mexican Pico de Gallo. Bring the Restaurant quality Pico de Gallo into your own home! Whether you are hosting a party or treating yourself, you'll be amazed by how simple and delicious this appetizer is to make. You'll never want to go out for Mexican food again once you learn this secret.

This Instructable will show you how much you'll need to serve between 1-4 people.
In as little as 10-15 minutes, you'll be experiencing a fiesta like no other.

Step 1: Ingredients

1 Large Roma tomato
1/4 Red Onion
1/4 Medium sized Cabbage head
1-2 Jalapeños
2 Cloves of garlic
1 large Lime
3 table spoons of Olive oil
Cilantro
Salt and Pepper
Paprika (optional)

The Fresher the ingredients, the better.

Step 2: The Utensils

1 knife
1 cutting board
1 mixing bowl (or container)
1 Large spoon

Remember to maintain a clean working surface and tools.

Step 3: Wash Those Veggies!

Good hygeine starts by washing your hands. Who knows what other people were touching your ingeredients before you purchased them. Do yourself a favor by rinsing off those veggies. Healthy foods make healthy bodies.

Step 4:

1. Shred your cabbage into thin and short strips.
I find the the most helpful method of doing this to to cut it as pictured. With the inside of the cabbage facing upwards, cut from the core outward. Do this on both sides working your way towards the base. I personally feel this is a safe way to get the desirable effect without the risk of cutting those digits.

2. Chop your tomato, onion, and cilantro

3. Mince your garlic and jalapeño(s).
Before you mince your jalapeño(s), take into consideration how much heat you want in your Pico. If you want the flavor without the heat, be sure to remove the inner membrane of the pepper and proceed to mince just the flesh.

4. Slice the lime in half.

Step 5: Bring It All Together Now

In your bowl or container, assemble all your ingredients and pour in the olive oil and lime juice. Give it a rough mix with your spoon to coat the ingredients.