Pico de Gallo

Mexican food is as varied as it is glorious. I have so many recipes that I want to share, but I need to get to some of the basics/condiments before doing so. And since tomatoes are still peaking, I wanted to highlight this recipe. In my estimation, a good pico de gallo can go with just about any dish in the category.

This pico de gallo is more of a guideline than a recipe. The end result will depend on factors such as size, flavor, heat, and personal preference. The tomatoes, onion, and garlic all vary in size. The jalapeños will vary in heat. Some are as mild as a green pepper, while others can really pack a punch. If I have peppers with little to no heat, I add an extra bit of our favorite green habanero hot sauce to taste. Then there is the cilantro– touchy subject. You either like it or don’t. If you think it tastes like soap, simply omit it. If you love it like we do, go all in and add some more:)

Serve it with tortilla chips, tacos, flautas, or any other Mexican dish that strikes your fancy. Better yet, stay tuned until tomorrow, and I’ll share with you another simple yet favorite Mexican condiment/dip using this recipe.

Pico de Gallo

By Nicole Prep: 10 minsTotal: 10 mins Servings: 4 cups A classic, quick, and easy fresh salsa for tacos, guacamole and more!

Ingredients 

• 6 large plum tomatoes
• ½ medium white onion,, finely diced
• ½ bunch cilantro,, chopped
• 2 jalapeños,, seeded, and finely diced
• 2 cloves garlic,, minced
• 2-4 tablespoons freshly squeezed lime juice
• ½ teaspoon kosher salt, more to taste

Instructions 

1. Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain. While the tomatoes are draining, add the onion, cilantro, jalapeños, and garlic to a large bowl. To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the onion mixture and toss to combine. Add the salt and lime juice to taste and toss again. Allow the flavors to develop at room temperature for at least 30 minutes before serving. Pico de gallo can be made in one day in advance; covered and refrigerated. Bring to room temperature before serving. Enjoy!

Notes

Pico de gallo can be made in one day in advance, covered in an airtight container, and refrigerated for up to 3 days.

Nutrition

Calories: 28kcal, Carbohydrates: 6g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 422mg, Potassium: 271mg, Fiber: 2g, Sugar: 3g, Vitamin A: 923IU, Vitamin C: 17mg, Calcium: 18mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.