I don’t know about you, but I absolutely love pico the Gallo. It complements so many dishes and can be made in different ways. Everyone has their own little twist or preference of ingredients, but it always turns out so good. This is the way I make mine.
INGREDIENTS:
Tomatoes - 2 cups
Salt - 2 tsp
Garlic - 1 tsp
Cilantro - 3 tbsp
Red onion - 1/4 cup
Jalapeño pepper - 1 deseeded
Lime juice - 2 juiced
*Adjust ingredients to you taste preference*
Directions:
- Nice tomatoes into pieces, set aside
- Mince garlic, red onions, and jalapeños, set aside
- Rough chopped cilantro, set aside
- Juice limes, set aside
- Combine all ingredients together in a bowl and stirred until combined
NOTES:
- The key is to dice your tomatoes into small pieces and mince everything else very finely. I use a vegetable chopped from Amazon
- This is the type of dish where the quantity of the ingredients is really depending on your palate and preference.
- I prefer a cherry or grape tomato but use whatever you have.
- Fresh is always best! Using fresh garlic and lime juice gives a completely different taste.
- Allow Pico refrigerate for at least 15 minutes to allows all the flavors to marry. But overnight is highly recommended.
- Pico can last refrigerated for at least 3 days