I “winged” this recipe one night after I saw the love in Scott’s eyes when we were at a Mexican restaurant and he asked for two extra sides of pico de gallo for his tacos al carbon. As he loaded those tacos up with scoop after scoop of pico, I had to figure out a way to win back that love that was rightfully mine. This pico de gallo is the simplest recipe and literally made me say DUH! why didn’t I think of this before!
Here’s what you’ll need
3 Roma tomatoes, diced
1 jalapeño pepper, finely diced and seeded*
1/2 large white onion, diced
1-2 medium limes, juiced
1/4 cilantro, finely chopped
2 garlic cloves, minced
salt & pepper to taste (approx. 1tsp. each if you’re OCD & need measurements)
After you have prepped your mise en place (fancy word for saying getting your act together), add everything together in a bowl. Chill and serve DUH!
I told you it was that easy! Seriously though, taste the salsa. Does it need more salt or pepper? Does it need more lime? Is it not hot enough for you? This is a good time to adjust your seasonings and perfect your pico de gallo. We like ours to be a little aggressive on the lime. It’s all personal preference. Have fun with it!
*Leave the seeds in the jalapeño if you want it spicy. Also if you want it mild, only use half the jalapeño that you have seeded. The longer this chills in the refrigerator the spicier the pico gets. Also, the longer it chills the more the flavors marry and are enhanced before serving, then in turn will make you merry while eating it.
Keep in an air tight container for up to 3 days in the fridge, any time longer than that the cilantro starts to look sad and sketchy.
FUN FACT about me….I hate raw tomatoes! DO NOT come at me with a raw tomato on my burger, salad, sandwich, burritos, i don’t care what kind of vessel you are trying to serve it in, save your food cost and 86 it from my dish! I thought this pico was going to be my gateway drug to eating raw tomatoes, but I was sorely mistaken after being adventurous and attempting to eat a caprese salad. More tomatoes for everyone else! You are more than welcome to eat mine off my plate! So let me explain why I like this pico, it is because the tomato takes on all the other flavors in the bowl and it is sneakily masked behind my love for garlic and onion. The tomato becomes this masked super hero that takes over my tortilla chips and tacos to save the day! So trust me, if you are not a tomato eater like me, give this a try and let me know how it worked out for you!
4 Comments Add yours
Thanks for sharing this recipe, I use to make the pico de gallo but without the garlic, and since I don’t eat spicy no jalapeño either. But today I added both ingridients and love it, what a difference of taste. Love it with a lot lime too. And I just use enough jalapeño and wasn’t spicy. Thank you 🙂
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I’m so glad you liked it! And thank you so much for following!