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Pico de Gallo

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Ingredients

Scale

To make a fresh batch of Pico de Gallo, you’ll need the following ingredients:</p>

  • rt=”1951″ data-end=”1980″>4 medium ripe tomatoes, diced

  • ½ medium red onion, finely chopped

  • 1–2 jalapeño peppers, seeds removed and finely chopped (adjust to your heat preference)

  • ¼ cup fresh cilantro, chopped

  • 2 tablespoons fresh lime juice

  • Salt to taste

  • Pepper to taste

Ingredient Highlights

  • Tomatoes: Fresh tomatoes give Pico de Gallo its juicy texture and vibrant flavor. Be sure to use ripe tomatoes for the best taste.

  • Red Onion: Red onions provide a slight sweetness and color contrast that balances the tanginess of the lime and the heat of the chilies.

  • Jalapeño: The jalapeño adds a mild to moderate heat, which can be adjusted based on personal taste. For a milder salsa, remove the seeds or substitute with a less spicy chili.

  • Cilantro: Fresh cilantro is the heart of Pico de Gallo, giving it a fresh, herbaceous flavor that complements the other ingredients perfectly.

  • Lime Juice: Lime juice provides acidity that enhances the freshness of the salsa and adds a citrusy zing.

  • Salt and Pepper: These basic seasonings bring out the best in the ingredients and tie the salsa together.

Instructions

Prepare the Ingredients:

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    2. 4″>Dice the Tomatoes: Start by washing your tomatoes thoroughly. Cut off the stem ends, then slice them into quarters. Use a spoon to scoop out the seeds if desired (this is optional but helps reduce excess liquid). Dice the remaining tomato flesh into small pieces.

  2. Chop the Onion: Peel and finely chop the red onion. The smaller the pieces, the better they’ll blend into the salsa.

  3. Chop the Jalapeños: Slice the jalapeños in half lengthwise. Remove the seeds and ribs to reduce the heat (or leave them in if you want a spicier salsa). Finely chop the jalapeños to your desired level of spiciness.

  4. Chop the Cilantro: Pick the fresh cilantro leaves from the stems and roughly chop them into small pieces.

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  5. Juice the Limes: Cut the limes in half and squeeze the juice into a small bowl. Be sure to remove any seeds.

“4115”>Combine the Ingredients:

  1. Mix Together: In a medium-sized bowl, combine the diced tomatoes, chopped onions, jalapeños, and cilantro. Stir gently to combine the ingredients evenly.

  2. Add Lime Juice and Season: Pour the fresh lime juice over the mixture and stir. Season with salt and pepper to taste. Start with a pinch of salt and a few cracks of pepper, then adjust as needed.

  3. Taste and Adjust: Give the Pico de Gallo a taste and adjust the seasonings. If you prefer more heat, add a bit more jalapeño or pepper. If it’s too tangy, add a pinch of sugar (optional).

Chill and Serve:

 

  1. Let it Sit: While Pico de Gallo is ready to serve immediately, it tastes even better if you let it sit for 10-15 minutes for the flavors to meld together. However, it’s just as delicious when freshly made.

  2. Serve: Serve with tortilla chips, as a topping for tacos, grilled meats, or on any dish where you need a burst of fresh flavor.

Nutrition

Find it online: https://buttereats.com/pico-de-gallo/