Pico de Gallo

Name: Pico de Gallo
Total time: 1200 s
Yield: 3.5 cups
Cuisine: American
Ingredients: 3-4 Roma tomatoes, seeds and pulp removed, chopped into 1/4" pieces, about 1.5 cups total; 1/2-1 medium onion (white, red, or sweet yellow all work great), chopped into 1/8" pieces, 3/4 to 1 cup total; 1/2 cup chopped jalapeño or serrano chilies (Jalapeños are generally milder and a little juicier.); 1.5-2 Tablespoons fresh lime juice; 3/4-1 teaspoon kosher salt; 1/2 teaspoon sugar; 1/4-1/3 cup loosely packed fresh chopped cilantro; Optional:; 1-2 teaspoons lime zest - a zippy and refreshing addition. Make sure to zest your limes before juicing them; 1 very small clove garlic, grated (about 1/4 teaspoon) for that extra savory oomph; 1 Tablespoon vegetable oil (unconventional, but gives extra body and helps keep all the flavors in suspension); 1/2 teaspoon to 1 teaspoon dried oregano or 1 Tablespoon finely chopped fresh

x @cook_5886383

Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere.

I love it for its zesty flavor and versatility and enjoy it both as a salsa-type thing and a salad-type thing (I could eat it by spoonfuls all by itself). Well drained, it's a great addition to a Mex-inspired tabbouleh or couscous (all the better with a little Cotija cheese sprinkled on top), and leftovers, if there are any, are great for adding zip and depth of flavor to soups and stews.

Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere.

x @cook_5886383

Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere.

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Ingredients

20 minutes

3.5 cups

3-4Roma tomatoes, seeds and pulp removed, chopped into 1/4" pieces, about 1.5 cups total
1/2-1medium onion (white, red, or sweet yellow all work great), chopped into 1/8" pieces, 3/4 to 1 cup total
1/2 cupchopped jalapeño or serrano chilies (Jalapeños are generally milder and a little juicier.)
1.5-2 Tablespoonsfresh lime juice
3/4-1 teaspoonkosher salt
1/2 teaspoonsugar
1/4-1/3 cuploosely packed fresh chopped cilantro
Optional:
1-2 teaspoonslime zest - a zippy and refreshing addition. Make sure to zest your limes before juicing them
1very small clove garlic, grated (about 1/4 teaspoon) for that extra savory oomph
1 Tablespoonvegetable oil (unconventional, but gives extra body and helps keep all the flavors in suspension)
1/2 teaspoonto 1 teaspoon dried oregano or 1 Tablespoon finely chopped fresh

Cooking Instructions

20 minutes

1

In a mixing bowl (or other some such large bowl - you want room to toss the ingredients together), combine all the ingredients except oil and gently fold until ingredients are thoroughly combined and evenly distributed. Adjust seasoning if needed before adding oil and giving a few more gentle folds.
2

Enjoy! :)

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x @cook_5886383

on March 21, 2017 19:18

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Comments (3)

Angela @ahub1972

September 23, 2022 00:58

I made this for a chip and dip themed work lunch and it was delicious! Thank you for sharing!

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