Perfectly Simple Pico de Gallo Recipe
Servings: 4 servings
Ingredients
- 4-5 medium plum tomatoes (like Roma), medium dice
- ½ medium white onion, diced
- 1-2 juicy limes, juiced
- ⅓ cup cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 1-2 pinches coarse salt, to taste
- 1 splash Chipotle Tabasco
Instructions
- This is so simple.Slice the tomatoes in half and remove seeds and pulp if desired.
- Cut the tomatoes into about ½" pieces (medium dice). Place the tomatoes into a medium-sized bowl.
- Chop the onions and cilantro, and mince the jalapeno. Add to the tomatoes.
- Squeeze the juice of one lime onto the tomatoes (if it's a really juicy lime, that might be enough, but sometimes the limes are small or a bit dry so add more to taste).
- Season with coarse ground salt to taste. Taste and adjust lime and salt as desired.
- Add a splash of Chipotle Tabasco sauce - this is optional but delicious.
- Let the pico sit at room temperature for 20 - 30 minutes for flavour development.
- Stir, taste, and adjust the seasonings once again. Enjoy!
Notes
Make the pico first and let it sit while you make the rest of your dinner to give the flavours a chance to marry.
Pico is best served fresh although it does keep in the fridge for a day or maybe two without too much loss of flavour and texture. I usually throw leftover pico in soup, chilli or stew.