Pico de Gallo
Pico de Gallo is a fresh, uncooked salsa made using chopped tomatoes, onion, cilantro, jalapenos, lime and seasoning.
Cinco de Mayo is HERE!
Hello everyone! Can you believe that the year is almost half over? Where did it go? Literally, it seems like it was just spring break and now we are looking at summer. Man it is flying by! Ok, enough on that because I am starting to make myself feel old.
Ok, so in my life summer means family get together, bar-b-ques, tasty treats and finger foods. This year will still hold all of those BUT my family is going to be vacationing with my son at his home in Oregon. So, this today’s post will focus on a simple easy peasy thing that my 25-year-old son can have for us to enjoy.
Today I am featuring my version of fresh made Pico de Gallo. There is nothing better than fresh salsa, warm tortilla chips and an ice cold beer.
TIPS FOR PICO DE GALLO
- Fresh salsa tastes best if it you let it sit for at least 20 minutes before you plan to serve it so that the flavors can come together.
- This recipe is written for a mild pico de gallo; when you remove the seeds and ribs of the jalapeno as instructed, it loses most of its heat. If you prefer a spicy pico de gallo, you can keep some of the ribs and seeds to get your desired heat level.
- Make sure you dice all of your ingredients finely so that it’s easy to scoop up the salsa with chips. If the tomato pieces are too big, they can fall off the chips.
- It tastes best when served at room temperature. When you refrigerate tomatoes, they can sometimes take on a mealy texture, so I recommend serving your salsa 20 minutes after you make it.
- If you need to make your pico de gallo in advance, you can make it up to 4 hours before you plan to serve it.
Pico de Gallo
- 2 red onions diced
- 1 yellow onion diced
- 12 Roma tomatoes chopped
- 1 clove garlic minced
- 1 bunch of cilantro chopped
- 2 jalapenos
- 1 lime
- ¼ tsp salt
In a large bowl combine the diced red onion, yellow onion, tomatoes and garlic.
Roughly chop the cilantro; add to bowl.
Slice jalapenos in half; scrape out the seeds; dice them finely; add to the bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl.
Sprinkle with salt, and stir together until combined.
Cover and refrigerate for 1 hour to let the flavors blend.