Do you have an abundance of fresh tomatoes from your garden? Then I have a recipe for you!
Fresh cilantro is a must so go pick a bunch. Ah, the scent—the taste of fresh cilantro!
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Today I am sharing how I make my favorite Pico De Gallo recipe. Some cooks use yellow onion, some use any type of tomato but I only use white onion and Roma tomatoes.
Because the heat and taste of onion can vary from crop to crop, I cut a piece off and inspect it by smelling it and tasting it. This is a necessary evil because not much is worse than taking the time to chop all your ingredients, mix your recipe and find out a bad onion spoiled the flavor of the entire dish. I use equal parts tomato, onion and fresh cilantro but if the onion is too strong I cut the amount back to ¼ to ½ depending on the onion’s strength.
This recipe can be made as small or large as needed.
In my house we consider Pico De Gallo a nutritious meal for breakfast, lunch or dinner; with tortilla chips. Yep, that’s it—nothing more—just Pico. I hope you don’t have a problem with that.
Pico De Gallo Recipe:
6 Roma tomatoes rinsed, core the top, chopped
1 medium white onion, peeled and chopped
1 large bunch of rinsed cilantro, chopped; remove long stems at the bottom of the bunch
1 large lime—juiced, you may use zest too if you like it
1/2 teaspoon garlic salt
*Optional-2 seeded, deveined serrano peppers, minced. If you like extreme heat do NOT remove the seeds and veins. Serrano peppers, to me, have the best flavor of all the Mexican peppers. My daughter occasionally likes to make Pico with 2 large chopped (yes, chopped not minced) jalapeños. For flavor with mild heat use a chile or Poblano pepper; seeded.
The importance is equal amounts of tomato, white onion & cilantro. I add lime juice until I can taste it mixed throughout the entire batch.
Serve with restaurant style white corn tortilla chips warmed in the oven for 3 minutes @ 350 degrees.
Eat plain with chips or as a topping on your favorite taco, fajita, burrito, quesadilla, chalupa, salad, meat or casserole.