Pico de Gallo
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
- 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
-
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.
-
Next, dice ½ of a red onion into bite sized pieces.
-
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.
-
Next, trim ¼ cup cilantro and chop into desired pieces.
-
In a medium sized bowl, mix together the tomato, red onion, jalapeño, and the cilantro.
-
Next microplane 2 cloves of garlic over the bowl. Add the 1 Tablespoon lime juice and ½ teaspoon salt.
-
Mix all of the ingredients together and test with a tortilla chip. Adjust flavors but adding more salt, lime, cilantro, or jalapeño as needed.
Recipe 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.