Pico De Gallo is a fresh, uncooked Mexican salsa made with chopped vegetables. Unlike regular salsa, Pico De Gallo contains less liquid so it can be added to all sorts of dishes including scrambled eggs, guacamole and even ceviche. That's why it's perfect with the taco dish I'm going to be posting later - No juices running down your hands while you eat! It also makes a GREAT snack and is my favourite thing about Mexico.
Pico De Gallo:
Makes approximately 2 1/2 cups
- 6 plum tomatoes, seeded and diced (How to Seed a Tomato)
- 1/2 medium red onion, diced
- 1 whole jalapeno or green chili, seeded and diced (or 1/2 can diced green chilies)
- 1/2 cup fresh cilantro, chopped
- 1 tsp
- 1 pinch pepper
- juice of 1 lime (1 tbsp)
1. Add all diced veggies to a bowl.
2. Squeeze in the lime juice and season with salt & pepper.
3. Toss well. Adjust seasonings to taste.
You can also add minced garlic and/or a few dashes of hot sauce if you like more kick.
It gets better the longer the vegetables rest and mingle. Make it a few hours in advance for best results.
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