Simple Pico de Gallo

We just celebrated Cinco de Mayo. Why waste a perfectly good excuse to go to a neighbors house and have margaritas??

One of the best things about Pico de Gallo is that it is always (or should always be) fresh and crisp. This is a really simple recipe that takes only as long as required to dice everything into tiny bits.

• Servings: 6-8
• Time: 20 mins and 2-3 hrs to sit
• Difficulty: Easy
• Print

Ingredients:

• One small onion
• Two tomatoes (ripe but still firm)
• One lime (or one tbsp of lime juice)
• Handful of cilantro (coriander)
• 1/4 tsp salt
• Salt and pepper to taste

This photo was taken before I realized 2 tomatoes were necessary for proper tomato to onion ratio.

 Preparation:

This goes a lot faster if you have a food processor, but it is not at all necessary. I diced everything by hand.

Start by getting out a mixing bowl, add each ingredient as you finish.

Dice the onion into small pieces (1/2″ or less).

De-seed and dice the tomatoes. I did this by cutting the tomato in half side-to-side and using the faucet and my finger to scoop the seeds out. I then cut each side into quarters and diced.

Chop the cilantro until the pieces are no larger than the pieces of onion and tomato.

Slice the lime in half and then make a star cut in the meat of the lime to allow you to juice it easier; and squeeze the juice into the mixing bowl.

Add salt and pepper to taste but make sure to add at least 1/4 tsp of salt as this will help bring out and blend the flavors.

Mix everything together and let stand in the refrigerator for at least 2 -3 hours.

Don’t let it stand for longer than 24 hours, this is made to be eaten soon.

Make sure to bring a large plate of chips for everyone to share!

By: Yanquette