Pico de Gallo is homemade salsa made with chopped tomatoes, onion, jalapenos, cilantro, green onions, garlic, and freshly squeezed lime juice. Add this to a bowl of Black Bean Soup for a high protein, healthy dish!
Pico de Gallo is also known as salsa fresca. It’s a type of salsa with less liquid than traditional salsa. I love it because it has a chunky consistency with all the chopped veggies. It can be used on nachos, with chips, on your taco or burrito, and even with scrambled eggs!
PICO DE GALLO INGREDIENTS
This recipe can be made to order, for sure. I stuck with commonly used vegetables in this recipe with added jalapeno peppers for a kick. You can actually add more jalapenos if you want yours even hotter. Or, you could definitely leave them out for a milder condiment.
When it comes to the tomatoes, make sure they are ripe, but not ‘mushy’ ripe. Use a sharp knife to cut them up so you don’t have to press hard through the skin. If you don’t want the tomato juice thinning out the pico de gallo, put the cut tomatoes in a strainer and add a little salt to them. Let them sit for about 15 minutes before adding them to the rest of the ingredients.
If you are not a fan of cilantro, start with half the amount and give it a taste. It is an important part of the recipe, so I encourage you to not leave it out entirely.
HOW TO SEED AND DICE JALAPENO PEPPERS
If you are adding jalapeno peppers to this recipe, knowing how to seed and dice a jalapeno properly will make your life a whole lot easier. After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. It really doesn’t take long at all!
Removing the seeds from a jalapeno is a touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out. Some people think that the seeds hold all of the heat, others think the membrane is the culprit.
If you have ever cut into a jalapeno all willy-nilly you may have experienced accidental eye or nose contact. Trust me, you do not want to experience this. To avoid this accidental tragedy I suggest wearing gloves or holding the jalapeno with a paper towel while you cut.
Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, WASH YOUR HANDS! Like really get in there and wash them with soap. Gloves for the win!
HOW TO MAKE PICO DE GALLO
Once you have all your vegetables chopped, it’s time to mix them all together in a large bowl. After all the ingredients have been combined, let the pico sit, covered, for at least 15 minutes in the refrigerator before serving (if you’re planning to serve it right away). This resting time will allow all the flavors to blend.
If you are not serving it right away, cover it and store it in the refrigerator. It will last 4-5 days. If the pico de gallo is too runny, simply serve it with a slotted spoon to get rid of some of the moisture.
- 3-4 medium tomatoes, diced (approximately 3 cups)
- 1 medium white onion, diced (approximately 1 cup)
- 2 large jalapeno peppers, seeded and diced (approximately 1/2 cup)
- 1/2 cup cilantro, diced
- 3-4 green onions, diced (approximately 1/4 cup)
- 1 medium lime, juiced
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a large bowl, mix together all ingredients. Cover and let rest in the refrigerator for at least 15 minutes before serving.
Store in the refrigerator, covered, for up to a week.