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.
I get way too much happiness from good food.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Pico de GalloPrint This
- 2 cups Roma tomatoes (6-8 tomatoes), diced and seeded
- 1/2 cup red onion, diced
- 1 jalapeno, diced and seeded
- 2 Tablespoons cilantro, chopped
- 3 garlic cloves, minced
- 2 Tablespoons lime juice
- pinch of salt
- Dice, chop, mince and seed everything. Add to a bowl, stir to mix well.
- Add lime juice, stir. Cover and refrigerate for 30 minutes.
Note: to get the most juice out of your lime – roll a room temperature lime between both hands and the kitchen counter until it is soft and squishy, yet hasn’t split or cracked. then cut in half and squeeze juice out.