Pico de Gallo is the best food accessory ever invented.
It’s not just for Mexican food, it’s great for anything you want a light and flavorful accent with. Although, lets not forget it for fajitas, tacos, on top of enchiladas and with fresh, warm, homemade corn chips.
I make this for every party. I have a bowl in the fridge right now for a snack. I love Mexican food, but pico goes with so many other things. It’s fantastic on top of a tuna steak or on blackened salmon. It gives my salads a non salad flavor ;). When I’m feeling munchy, pico is good with chips.
The fresh vegetables make this dish’s flavor. Good, deep red Roma tomatoes, vibrant green jalapenos and red onions meld into heaven. The flavor can be altered with how much jalapeno and cilantro you use, but your farmer’s market or produce section are where you want to pick these ingredients.
Note: once everything is chopped and mixed together, the longer you let it sit in the fridge, the more melded the flavors will be. Over night is the best timing.