Fresh tomatoes, onions, jalapeños, lime and cilantro are combined to make a delicious pico de gallo whuich is a perfect accompaniment to your favorite Mexican food or just served with tortilla chips.
Chips and salsa are one of my favorite things to eat but up until the past year or so it’s been the super blended restaurant style or my quick and easy salsa. I wasn’t a fan of pico de gallo because I do not like cilantro.
I finally found a restaurant that wasn’t as heavy handed with the cilantro as a lot of places can be and fell in love.
Everybody and their brother seems to have a recipe for pico de gallo and with good reason. It’s simple to make, the ingredients are easy to find, and it goes with so many different dishes.
I can’t wait to try this with my beef and bean chalupas, tostadas, and my taco bowls. This recipe will also be made weekly during college football season and would be a great addition to your tailgating menu.
20 minPrep Time
20 minTotal Time
- 5 Roma or plum tomatoes
- 1 medium or 2 small white onion
- 1 or 2 jalapeños
- Juice of 1/2 a lime
- Cut the stem end off the tomatoes and slice lengthwise three times, making four slices of tomato.
- Scoop out the membrane with the seeds into the trash
- Dice and add to a bowl
- Dice the onion as close in size to the tomatoes as possible and add to the bowl.
- Mix lightly
- Dice the jalapeño and add to the tomatoes and Onion
- Pull off desired amount of cilantro leaves and chop. I'm not a big fan so I don't add much but feel free to add quite a bit if you like cilantro.
- Add the cilantro to the bowl
- Squeeze the juice of half a lime over the pico de gallo, season with salt, and stir well.
- I like to make this a few hours ahead of time to let the flavors blend but it doesn't last long.
This post may be linked to these fabulous blogs as well as Weekend Potluck