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Pico-de-gallo

Pico-de-gallo (pronounced as Pico-de-gayo), A mexican salad/salsa filled with freshness and flavors of onions, tomatoes, jalapeño peppers, cilantro and lime combined that can be ready in 5 minutes!  Freshly made Pico-de-gallo, Guacamole, corn chips with Margarita/Virgin-Margarita is often a must when we grill outside.

Pico is not just a dip with tortilla chips, can also be used as a mix-in to kick up your guacamole, a topping for tacos, a layer in other dips, a tsp of it in Omelette for that extra punch … the possibilities are endless and We never get sick of it.

Ingredients you’ll need to serve 6 people:

 

4 large-firm variety tomatoes or 8 Roma tomatoes
1 Medium White onion
1 Jalapeno pepper
1 Lime, juiced (adjust to taste)
A handful of Fresh cilantro
Salt, to taste

Directions:

Chop white onions and jalapeño finely. If you do not like your pico very spicy like us, scrape the seeds from the jalapeno and discard them, as that’s where a lot of the heat resides.

Wash and slice the tomatoes into a fine dice. Clean the cilantro and remove the stem part and finely chop.

Combine all ingredients, generously squeeze lime juice and sprinkle salt. Give a quick mix and serve with tortilla chips.

If you are making this ahead of time of a party or so, Attention! Seed your tomatoes and add the salt just before serving as salt won’t draw out the water out of the tomatoes and will last a long time. Or you end up having a watery pico-de-gallo.

 

 

Happy Cooking

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