Pico De Gallo
Hello! Today I’m sharing a simple recipe for fresh pico de gallo to use with any of your Mexican, Tex-Mex and Southwestern dishes.
You can use any kind of tomatoes that you have on hand, even canned if that’s all you’ve got! I usually have cherry or grape tomatoes all the time. In the summer a nice big fresh from the garden tomato is perfect!
Also use any kind of onion you have or prefer. I sometimes use red onion, but normally use yellow. If you only have green onions, cut those up and go for it!
You can also add cilantro if you like it. We do, but some people don’t. This is entirely optional! Other optional add-ins are lime juice, minced garlic, jalapenos or green chilis. Use what you like, leave out what you don’t!
Here’s what you’ll need:
Tomato (diced)
1/2 medium onion (diced)
Green bell pepper (diced)
2 – 3 TBSP cilantro (roughly chopped)
2 oz diced green chilis or 1/2 – 1 jalapeno (finely sliced)
1 clove garlic (minced)
1 pinch cumin
1 TBSP lime juice
Salt and pepper to taste
Ok. Let’s do this!
Start by dicing your tomatoes, onion and green pepper. I use my 1/2 diced onion amount as a guide and cut an equal amount of tomatoes and green pepper.
Add in your minced garlic, cilantro, and green chilis (or jalapenos) if you choose to use any of these.
Season with cumin, salt and pepper to taste.
Pour lime juice over mixture.
Stir to combine.
Cover and store in the refrigerator.
This is best after sitting in the refrigerator for at least a few hours (or overnight). This gives the tomato juices and all of the flavors time to marry together and ensures a flavorful bite.
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Pico De Gallo
Ingredients
- Tomato diced
- 1/2 medium onion diced
- Green bell pepper diced
- 2 – 3 TBSP cilantro roughly chopped
- 2 oz diced green chilis or 1/2 – 1 jalapeno finely sliced
- 1 clove garlic minced
- 1 pinch cumin
- 1 TBSP lime juice
- Salt and pepper to taste
Instructions
- Start by dicing your tomatoes, onion and green pepper. I use my 1/2 diced onion amount as a guide and cut an equal amount of tomatoes and green pepper.
- Add in your minced garlic, cilantro, and green chilis (or jalapenos) if you choose to use any of these.
- Season with cumin, salt and pepper to taste.
- Pour lime juice over mixture.
- Stir to combine.
- Cover and store in the refrigerator.
- This is best after sitting in the refrigerator for at least a few hours (or overnight). This gives the tomato juices and all of the flavors time to marry together and ensures a flavorful bite.