Easy Pico de Gallo
You'll love this Easy Pico recipe from Gallo. So simple and authentic. You will find it ideal for dipping chips or covering your favorite Mexican dishes.
Ingrédients
- 3-4 midium diced tomatoes
- 1/2 red onion, diced
- 1 jalapeño pepper seeds, removed and diced
- 8-10 stems of cilantro, diced
- 1/2 teaspoon kosher salt
- 3 teaspoons olive oil
- 1 pinch ground cumin optional
- 1 lime juice
Instructions
- First, you will need to dice the tomatoes and save all the juice. I use any type of tomato I have on hand, but the best type of tomato for Pico de Gallo is the Roma tomato. They have fewer seeds and thick skin.
- Then cut the onions and jalapeños. Most of the time I use red onion, but a white onion will work too. I usually use a whole, finely diced jalapeño. We love the spices. If you are looking for a little less spice, feel free to use only half a pepper.
- Now for the cilantro. I know many people don't like the taste, smell or taste of cilantro. I love him personally! Making a homemade Pico de Gallo recipe allows you to customize your sauce. If you want to skip the cilantro, go ahead and do it. I suggest keeping the flavor authentic.
- Remove the cilantro stems, leaving only the leaves.
- Chop the coriander leaves.
- Combine tomatoes, onions, jalapeño peppers and cilantro in a medium bowl.
- Squeeze the lime juice out of the bowl and sprinkle with salt. Mix well.
- add olive oil and ground cumin and mix everything together in a large bowl
- For best results, refrigerated 30 minutes before serving.