Fresh and Easy Pico de Gallo
Pico de Gallo is a refreshing and zesty Mexican condiment that's perfect for adding a burst of flavor to a variety of dishes.
I feel like this a dish that a lot of people do not realize how simple it is to make (I was guilty of thinking it was more complex than it is). This simple yet vibrant recipe requires just a handful of fresh ingredients and can be whipped up in no time. Serve it with tortilla chips, tacos, grilled meats, or any dish that could use a fresh, tangy kick. It also makes a good light dressing for taco salads. Enjoy your homemade Pico de Gallo!
Pico de Gallo
Ingredients:
- 2 ripe tomatoes, finely diced
- 1 medium white onion, finely chopped
- 2-3 fresh jalapeño peppers, seeded and finely chopped (adjust to taste)
- 1 bunch of fresh cilantro, finely chopped
- Fresh lime juice or 2 tablespoons of juice (adjust to taste)
- Fresh lemon juice or 1 tablespoon of juice (adjust to taste)
- Salt and pepper to taste
*** If you are wanting to make a smaller batch a good rule is to use equal parts of onion and tomato.
Begin by finely dicing the tomatoes and placing them in a bowl. Next, finely chop the white onion and add it to the tomatoes. For a bit of heat, finely chop the jalapeño peppers, making sure to remove the seeds if you prefer a milder Pico de Gallo. Add these to the mix. Chop a generous handful of fresh cilantro and mix it into the bowl. Squeeze/add the lime and lemon juice over the mixture, depending on your preference for acidity. We like to start by adding half of the lime and lemon juice then adjusting it to taste.
Finally, season the Pico de Gallo with salt and pepper to taste. Give everything a good stir to combine all the flavors. For the best results, let the mixture sit for about 15-30 minutes to allow the flavors to meld together.
***Note: In my opinion Pico de Gallo is best when used within a couple days of making it. When we are serving it for guests we will make it the day of the event.
