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Pico de Gallo

A white bowl filled with pico de gallo surrounded by tortilla chips in a white bowl.
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This fresh pico de gallo can be made in advance or made to eat immediately. It is packed with fresh veggies and a refreshing flavor.

Ingredients

Scale
  • 3 Tomatoes (Seeded and diced)
  • ½ Red onion (diced)
  • 2–3 Jalapeño Peppers (Seeded and diced)
  • 2 cloves Garlic (grated)
  • ¼ cup Cilantro (Chopped)
  • 1 Tablespoon Lime Juice
  • ½ teaspoon salt

Instructions

  1. Start by seeding 3 tomatoes. To seed the tomatoes, cut them in half and then in thirds. Scoop the seeds out with a spoon. Then dice the tomato into bite sized pieces.
  2. Next, dice ½ of a red onion into bite sized pieces.
  3. Then seed and remove the pith and ribs of 2-3 jalapeño peppers. To do this, cut the jalapeño in half and scoop out the seeds and the white fleshy parts with a spoon. Then cut the jalapeño in strips and dice into bite sized pieces.
  4. Next, trim ¼ cup cilantro and chop into desired pieces.
  5. In a medium sized bowl, mix together the tomato, red onion, jalapeño, and the cilantro.
  6. Next microplane 2 cloves of garlic over the bowl. Add the 1 Tablespoon lime juice and ½ teaspoon salt.
  7. Mix all of the ingredients together and test with a tortilla chip. Adjust flavors but adding more salt, lime, cilantro, or jalapeño as needed.

Notes

I compost all of the food scraps from this recipe and will be throughly excited to see if the seeds crop up with a tomato or jalapeño plant next spring. 

If you make in advance eat within 3-5 days of making.

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