In honor of Taco Tuesday, I am sharing my quick and simple Pico de Gallo recipe. I love Pico and all types of salsa. The best thing about both of them is that chips can be used as the vehicle, and I have never met a chip that I did not like. The secret to a great Pico is to keep it simple. When I first started making Pico de Gallo, I would always try to sass it up with fancy ingredients and it never tasted quite right. What I found was that the best Pico came from fresh and simple ingredients. Enjoy!
- 3/4 C White Onion, minced (about 1/2 medium onion)
- 1 1/2 C plum Tomatoes, seeded and finely chopped (about 4 large tomatoes)
- 1 TBS Jalapeño Pepper, stemmed, seeded, and minced (about 1 pepper)
- 1 Clove Garlic, minced
- 1/4 C Fresh Cilantro, minced
- 2 TBS Freshly Squeezed Lime Juice (from 1 small lime)
Combine ingredients in a medium bowl and season well with salt. Add more lime juice as desired.
Try to make this a couple of hours before you need it, so that the ingredients have time to hang out with each other. Now go and make some tacos!
This Pico de Gallo will last up to a week in a tightly sealed container in your fridge.
*Note – Make sure you taste the jalapeño before you use it. Some of them are not spicy and others will make you sweat for hours. Also if you like a little bit more spice, save some of the jalapeño seeds and add them to your pico to taste. Don’t forget to wash your hands after handling the jalapeño ;)*