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Favorite Pico de Gallo

pico de gallo recipe

5 from 4 reviews

Pico de Gallo is an easy and fresh 5 ingredient dip. It can be served with chips, tacos or fajitas or even on top of chicken or fish.

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Chop
  • Cuisine: Mexican
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Ingredients

  • 2 lbs ripe tomatoes, diced
  • 1 large white or yellow onion
  • 1/4 cup cilantro, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • Lime juice (optional), to taste

Instructions

  1. Dice tomatoes, onion and finely chop cilantro; add to a large bowl. The key is to have the patience to chop everything into small pieces. I do not seed tomatoes – I don’t have time for that!
  2. Mince jalapenos and add to the bowl. I usually remove all of the jalapeno seeds. The seeds are what make the pepper spicy. I recommend starting with a few seeds and adding more, if desired.
  3. I add only 1/2 tsp salt and black pepper to taste. If serving with chips, you will find that is enough as chips are usually very salty. You can always add more later, especially if you top meats or fish with salsa.
  4. Add lime juice (optional). Then stir everything and enjoy. Salsa tastes better when you refrigerate it for 15 minutes.

Store: Refrigerate covered for up to 2-3 days. You will see more juices at the bottom of the bowl with each day, but it’s OK. We just scoop the veggies with chips and drain or drink juices.

Notes

  • The best tomatoes to make homemade pico are fresh and ripe tomatoes. In the summer, use field, beefsteak or roma tomatoes. In the winter when you are craving a bit of summer, buy tomatoes on the vine. They cost more but are so worth it.
  • Always use a sharp knife. You will end up with mushy pico de gallo if you are dicing through thin tomato skins with a dull knife.
  • I usually remove all of the jalapeno seeds. The seeds are what make the pepper spicy. I recommend starting with a few seeds and adding more, if desired.
  • I only add a little bit of salt to my pico de gallo. I find chips (which I usually have with my salsa) are usually very salty. You can always add more salt later. Especially if you top meats or fish with salsa.

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