Pico de gallo is one of those things I just can’t live without. And with Cinco de Mayo coming up, I thought it was the perfect time to share one of my favorite basics. It’s amazing how a handful of simple ingredients combine to form something so delicious. I love it so much I could eat it with a spoon. (Ok, I do eat it with a spoon as long as no one’s watching!)
My best tip for making pico de gallo is to use a sharp knife. Dicing tomatoes with a dull knife is its own special kind of torture. There’s really nothing to this so let’s get started. Chop chop!
P.S. You might also like these recipes: Three Chile Marinade for Chicken and Beef, Slow Cooker Mexican Black Beans, Champagne Mango and Avocado Salad with Basil Lime Vinaigrette.
- 3 cups roma or plum tomatoes, finely diced
- 1 cup white onion, finely chopped
- 1/2 cup cilantro
- Juice of one lime
- 1 jalapeño, seeds and veins removed, finely chopped (or more if you want more heat)
- 1 teaspoon salt
- Combine all ingredients in a mixing bowl. Add salt and/or jalapeño to taste.
- There are plenty of folks who like to drain off the excess liquid from the pico de gallo. You can certainly do that with this recipe although you might need to adjust the salt. I personally feel that the liquid contains so much delicious flavor that I prefer to let it be. Your call!
