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Farm Fresh Pico De Gallo

  • Prep Time: 20 Min
  • Cook Time: 0 Min
  • Servings: 4
  • Recipe Views: 1,159 Views

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.

Ingredients

Directions

Mix and chill before serving.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

1/2 lime 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.

Step 6

1/2 tsp salt Measure out the salt and add it to the bowl.

Serving Suggestions

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.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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