If you're having Mexican food, you gotta have pico de gallo. I know you're probably tempted to buy the almost fresh looking tub of pico at you local grocery store but ...... seriously...... just try making it at home. A few fresh ingredients, a little chopping and OLE!!! You have yourself some of the best tasting pico de gallo north of the border!
This is one of those loose recipes where the quantities are more suggestion than hard and fast rules. Here are, in my opinion, the critical factors in making a killer pico de gallo:
1. Start with fresh, vine ripe tomatoes. Please do NOT use the ones you bought last week and ended up storing in the refrigerator.
2. Use fresh lime juice. A lot of recipes skip this and it's honestly just plain wrong.
3.Use a fresh chili like a jalapeno (my fav) or if you like it hotter maybe a serrano or habanero.
4. Don't be shy when salt and peppering.
Love this stuff!
ReplyDeleteyumm!!!
ReplyDeleteI make this every single day this time of year! Sometimes I add a fresh tomatillo....
ReplyDeleteDon't you just love summer?
your right- that is perfect!
ReplyDeleteLOVE pico de gallo, i could eat this with a spoon!
ReplyDeletePico de gallo is so very very worth making! There's no cilantro in the stuff that comes out of our house, but yours looks great. And you are so right with your tips. Awesome!
ReplyDeletei agree, pico de gallo is a must!!!!
ReplyDeleteSo easy! And I love anything with cilantro. We always end up making this when we have a green pepper that's on it's way out. I've never tried it with the jalapeno though!
ReplyDeleteLOVE pico made with tomatoes from my garden! Add chopped buttery avocado fir a melt in your mouth experience!!
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