Best Pico de Gallo
Pico de Gallo can be your new best friend. It's great on its own, or mixed into any number of things. It's actually a recipe builder, if you give it a chance.
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Ingredients
- 1 pound garden grown tomatoes, or Roma tomatoes if your tomatoes are very juicy, you may wish to chop them, add the salt and let them sit for 5-10 minutes. Then, drain
- 1 cup chopped white, yellow or red onion I chop this first and then submerge it in cold water while I prep the rest - pulls some of the bite out
- 1 jalapeno pepper, seeded and finely minced even if you don't like things spicy, try adding at least a portion of a jalapeno - it really adds flavor
- 1 clove garlic, minced
- 1/2 cup cilantro not a cilantro fan? Try adding minced kale or minced curly parsley in its place
- 2 Tbsp fresh lime juice, from 1 lime
- 1/2 tsp salt
- ground black pepper, to taste
Instructions
- Chop onion and then submerge in cold water while you chop the rest.
- Dice tomatoes and jalapeno pepper. Mince cilantro (or substitute). Mince garlic. Add all to a bowl.
- Stir 2 Tbsp of lime juice into tomato mixture. Season with 1/2 tsp salt and pepper.
- Thoroughly drain and blot-dry onion. Add to tomato mixture and stir.
- Once everything is combined, plan to let this rest 15-30 minutes for flavors to meld. If it's too watery, lightly drain before serving.
- This will keep for 2-3 days, refrigerated. You may need to drain liquid again, before serving.
Servings: 6 about 2 cups