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Pico de Gallo

This recipe is absolute proof positive you only need a few fresh ingredients to make a truly stellar and tasty dish. I love pico de gallo because it only takes a few minutes to put together, and, yes, even though you DO need to break out your knife and do some chopping, it's so worth it.

You can use any tomatoes, but I love roma. The heat is easily controlled by either using less of the jalapeño, or you can leave it out completely.

To make a deeper, richer flavor, if you have the time roast the tomatoes first. They'll fall apart a little bit more, but the flavor will be ahhhhmazing.

Pico de Gallo

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Serves: Makes about 1 cup Total Time: 10 minutes

Ingredients

  • 4 large Roma tomatoes, finely diced (you can also use beefsteak, heirloom, or, in a pinch, cherry)
  • 1 medium jalapeno, seeds and membranes removed (removing the membranes is what takes out the heat)
  • ½ cup white onion , finely diced (you can substitute a red onion if you can't find white, but don't use yellow because the taste is way too strong)
  • 1 garlic clove, minced
  • ¼ cup cilantro, chopped
  • 1 lime
  • Salt and Pepper

Instructions

1

Finely dice the tomato, onion, jalapeno and cilantro.

2

Add all the ingredients to a medium bowl.

3

Squeeze the lime juice over the ingredients.

4

Sprinkle with salt and pepper.

5

Taste and add more lime/salt/pepper based on what tastes good to you.

6

Cover and let the pico de gallo sit in the fridge for at least 30 minutes. This builds flavor by letting the flavor of all the ingredients meld together. This also lets the juices release from the tomato which softens the jalapeno and onion.

7

Serve with ANYTHING -- grilled meat and fish, favorite Tex Mex or Mexican food recipes, or just stand over the bowl and eat it with tortilla chips.

Notes

This will last in your fridge in a sealed container for up to 5 days, or so I've heard. It barely lasts 2 days in my house before I need to make another batch.

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