Pico de gallo is so easy to make, and tastes so much better, and of course fresher, than regular salsa. We like it served on top of chicken quesadillas, or with chips as part of a Super Bowl meal in front of the TV. It’s pretty much the same as the “mild salsa” served at Chipolte. You could certainly add more chopped jalapeño if you prefer a hotter salsa. Pico de gallo is also great served with fajitas, chicken enchiladas, carne adavada, or tacos. I have to confess, when I first learned how to make this, I served it with every Mexican meal we eat, which translated into pico de gallo about once a week. That was a little too much. Now I alternate pico de gallo with guacamole so both still feel like something special.
Pico de Gallo
Ingredients
- 3 roma tomatoes cut into small cubes
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 half jalapeño pepper cleaned and finely chopped with seeds removed
- 1 teaspoon minced garlic
- 1 large squirt of lime juice
Instructions
- Mix all ingredients together in a medium bowl and refrigerate.
- Pico de Gallo can be made up to 24 hours in advance, but after that it may start to become soupy.
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