If you’re anything like me, you LOVE you some pico de gallo! You also love wine, Netflix binges and going to the beach. Oh wait, I think I just described my mom… hmmm…
Anywho, I have a FOOL – PROOF recipe for some delicious pico! I included in the pic my two favorite chips to pair with said pico and I almost always have both options in my house. It’s one of my favorite snacks and even when I don’t have chips, I put pico on almost anything else. Add it to scrambled eggs at breakfast, jazz up a turkey sandwich for lunch, or even top baked or grilled chicken for dinner. Wow! What a versatile condiment! [insert sleazy infomercial face here]
I made a giant bowl last week to send with my husband for his guys hunting weekend – nothing like beer with chips and dip! – and I made sure to reserve myself enough to get through the weekend. (It was a HUGE bowl. The picture does not do it justice).
So here we go. Before we start, a few tips: 1. dice those veggies tiny so you get little pieces of everything in each scoop! 2. google how to dice onions without tears. I always forget this step and definitely regret it. Anyone know what works?!
Pico de YUMM-O!! Recipe:
Ingredients (for a normal person sized bowl):
4-5 Roma tomatoes
1 small red onion
1 jalapeño (I remove the seeds and membranes, but feel free to leave some in for extra kick)
1 bunch cilantro
salt to taste
- Dice equal portions of tomatoes and red onion.
- Add diced (small!) jalapeño and add to the bowl.
- Chop cilantro and toss that in too.
- Squeeze the juice of 1 lime on top of everything.
- Add some salt, stir, taste.
- Repeat #5 if it’s not salty enough.
- You’re done.
- I just wanted to make this look more complicated than it really is.
- Did it work?
It’s delicious right away, but if you leave it in the fridge for a day or two, it only gets better! You may have to add a little more salt as the tomatoes will absorb it while it sits.
Let me know if you tried it and how it turned out. Like, share, love!