I’m not a fan of cilantro, and I really dislike raw tomatoes, so I was surprised by how much I like this pico de gallo. It tastes so fresh, and the lime juice makes it nice and zippy. It’s great on tortilla chips, or dump it on fish tacos and chicken fajitas.
Half of a jalapeno in this dip only gives it a little kick, so add more to taste if you would like it hotter.
Yield: 2.5 cups
Ingredients:
1 pound Campari tomatoes
1 red onion
small bunch of cilantro
1/2 jalapeno (or more to taste)
1/2 lime
salt
Other equipment:
Food-safe gloves
Instructions:
Wash the ingredients and let them dry. Cut the tomatoes into halves and thirds, and use your fingers to gently remove the seeds.
Dice the tomatoes into 1/2 – 1/4 inch pieces. This should yield about 1-3/4 cups of diced tomatoes. Cut the red onion into about 1/4 inch dice. You may not need the whole onion. I cut enough so that I have about a cup of diced onion.
Next, pinch the cilantro leaves off of their stems. I use about 3/4 cup of loosely packed leaves. Roughly chop the leaves.
For the jalapeno, put on your food-safe gloves! Cut the pepper in half and discard the seeds. Strip out the white ribs for a milder dip. Dice the pepper into 1/8 inch pieces.
Put the tomatoes, onions, cilantro, and jalapeno peppers in a bowl, and squeeze half of a lime on top. Stir and taste. Add salt to taste. I usually add a sprinkle, but not much more since tortilla chips are so salty.
The pico de gallo is best within 24 hours of preparation.
Easy to print recipe:
Pico de Gallo
Yield: 2.5 cups
Ingredients:
1 pound Campari tomatoes
1 red onion
small bunch of cilantro
1/2 jalapeno (or more to taste)
1/2 lime
salt
Other equipment:
Food-safe gloves
Instructions:
Wash the ingredients and let them dry. Cut the tomatoes into halves and thirds, and use your fingers to gently remove the seeds. Dice the tomatoes into 1/2 – 1/4 inch pieces. This should yield about 1-3/4 cups of diced tomatoes. Cut the red onion into about 1/4 inch dice. Prepare enough to yield a cup of diced onion. Pinch the cilantro leaves off of their stems. I use about 3/4 cup of loosely packed leaves. Roughly chop the leaves.
For the jalapeno, put on your food-safe gloves! Cut the pepper in half and discard the seeds. Strip out the white ribs for a milder dip. Dice the pepper into 1/8 inch pieces.
Put the tomatoes, onions, cilantro, and jalapeno peppers in a bowl, and squeeze half of a lime on top. Stir and taste. Add salt to taste.
The pico de gallo is best within 24 hours of preparation.
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