This is by far the BEST Pico de Gallo recipe I have ever come across. My husband taught me how to make this when we were dating and it has now become a family favorite. Before I met him, I called this salsa. I have since learned that there is a big difference. The ingredients below have no real measurement so feel free to add a little more of something or even a little less. Follow the directions below and you will not be disappointed.
tomatoes – (approximately 12 Roma tomatoes, chopped) **I find Roma tomatoes to be the best for flavor and holds up well with cutting and mixing
onion – about half an onion, chopped
cilantro – a large handful, chopped
fresh garlic – about two large cloves, minced
1/2 jalapeno – chopped (Optional)
lime – about the juice of two limes (depending on their size) If they are large, maybe you only need one.
Salt & pepper – to taste
1. Put the tomatoes, onion, garlic, jalapeno (if you are using one), and cilantro into a large bowl.
2. Next, squeeze the juice from your lime/limes all over the chopped ingredients. Mix well.
3. Season with salt and pepper to taste. You will need to taste the Pico de Gallo as you go along to see if it’s lacking salt. With that many tomatoes, you’d be surprised that you need to season it pretty heavily. Again, it’s whatever your taste prefers.
That’s it! Sit down with your favorite chips and enjoy. It’s also delicious to use some of that delicious pico de gallo to make some guacamole to go with it but that’s for another post. 😉
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