Personally, I don’t really care for pico de gallo, but one night Justin really wanted some with a meal we were having, so I figured out what was in it and how to make it. It’s really a simple recipe, and he said it came out great. It makes a great addition to almost any Tex-Mex meal, which is what we were eating that night.
We have made Pico de Gallo a few times, including for our Taco Bar a few months ago during a movie club dinner. Every time, Justin has said that it tastes better than restaurant pico.
The recipe is pretty easy, and you can adjust it to what you prefer. For example, if you prefer more of a kick to the pico, add more jalapeño to the mix.
Step by Step
Seed and dice the tomato and jalapeño, and dice the onion. Make sure you wash your hands well after handling the pepper. Trust me, you don’t want to forget and later rub at your eyes with pepper juice on your hands.
Place the tomato, pepper, and onion into a medium mixing bowl. Sprinkle with the lime juice and cilantro.
Carefully stir everything until the vegetables are well-covered with the juice and cilantro.
Pico de Gallo
- 1 tomato
- 1/2 onion
- 1/2 jalapano pepper
- 1 tbsp lime juice
- 1/4 cup cilantro (fresh, chopped)
- Seed and dice the tomato and jalapeño pepper and dice the onion
- Place the tomato, pepper, and onion in a medium mixing bowl
- Sprinkle with the lime juice and cilantro
- Carefully stir together until the vegetables are covered with the juice and cilantro
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