Originally published on June 15, 2014
I love salsa, and that’s really all Pico de Gallo is. It hails from Mexico and so naturally it goes really well with tacos, guacamole, tortillas, and really any time you pull out some chips. It’s super easy to make too and, while I like things spicy and leave the entire jalapeno in there (seeds, ribs and all) you can leave these out, or leave out the entire pepper if you just want a taste of fresh without the spice. I’ve also seen others take out the seeds and pulp of the tomato, but I like my salsa to have a lot of liquid to it and so, I leave them in. That one too, is also entirely your call.
Ingredients:
2 tomatoes, diced
1 onion, diced
1 jalapeno pepper, diced
1 or 2 garlic cloves, minced
1/4 cup cilantro, finely chopped
Juice of 2 limes
Salt
Pepper
Directions:
1.) Place everything into a bowl and mix thoroughly. Taste, and adjust seasonings. I find that leaving it in the fridge for an hour or so allows all the flavours to come together (and the salt releases some of the juice from all the veg) but it can also be used right away. Pico de Gallo can be stored in the fridge, covered, for several days, or used right away.
2.) Serve and enjoy!