Pico de Gallo
Fresh, chunky pico de gallo made with Roma tomatoes, jalapeño, onion, garlic, lime, and cilantro, all chopped by hand. Ready in about 15 minutes, and even better after a short rest in the fridge.
Ingredients
- 6 large Roma tomatoes seeds removed and diced small (or your favorite ripe tomato, adjusted for size)
- 2 cloves garlic minced
- ½ medium onion chopped
- 2 limes, juiced
- 2 large jalapeños chopped (or serrano, habanero, malagueta, or a combination)
- ¼ cup cilantro chopped
- Sea salt and black pepper to taste
Instructions
- Seed and dice the tomatoes, mince the garlic, and chop the onion, jalapeños, and cilantro by hand. Chop as fine or as chunky as you like.
- Combine everything in a bowl with the lime juice, then season with salt and pepper. Stir to mix well.
- Refrigerate for at least 10 minutes so the flavors can meld.
- Serve with tortilla chips, or spoon over tacos, enchiladas, taco salads, steak, or burgers.
Notes
- Chop by hand. A food processor turns pico watery and mushy.
- Making it ahead: pico is best soon after it's made. If you make it a few hours ahead or have leftovers, drain off the extra liquid before serving so it doesn't go soggy.
- Smoky variation: grill the tomatoes, chilies, and onion before chopping.
- Chip tip: warm store-bought chips in the microwave for about 30 seconds for a restaurant-style taste.
