Pico de gallo is a very classic Mexican side dish that can also be used as a condiment. When made with fresh vegetables, the flavor is amazing. You can eat it several ways. Consume it plain, with corn chips, on top of grilled chicken or even as an addition to your scrambled eggs in the morning.
You can make a big batch of this Pico de gallo, and it will last several days in the refrigerator. In fact, the flavors just become more prevalent as time goes on.
Mix and chill before serving.
3 whole, ripe tomatoes
Make sure they are washed, and dice the tomatoes into even, small pieces. Place the tomatoes into a large bowl that provides enough room to toss the ingredients together at the end of the preparation time.
1 small red onion
Peel and chop the red onion as finely as you can get it. Add the onion to the bowl with the onions.
1 small jalapeno
Slice the jalapeno in half and remove the seeds from the inside. Finely dice the jalapeno, adding it to the bowl of vegetables.
1/3 cup cilantro
Chop 1/3 cup of cilantro and add it to your mixture. You can roughly chop it or finely chop it according to your preference.
Slice the lime in half and squeeze the lime juice into the bowl with the vegetables. Turning the lime with the cut side up before squeezing will help prevent the seeds from falling into the bowl.
1/2 tsp salt
Measure out the salt and add it to the bowl.
You can serve the Pico de gallo right away, or you can refrigerate it for a couple of hours. It’s a great dish to make ahead for dinner or for a picnic. Before you serve it or take a helping, use a large spoon to mix everything up. This will help redistribute the juice from the tomatoes and the seasonings back through the dish.
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