Pico de Gallo

Pico de Gallo is a fresh type of salsa. Here is the authentic Mexican recipe, perfect for tortilla chips and foot ball games! It is also good as a relish, on salads, and for nice presentation.

Pico de Gallo

3 medium ripe tomatoes
2 medium spanish or vidalia onions
1 jalepeno
Juice of 1 lime
1/4 bunch fresh cilantro
salt

Cut the tomatoes in half. If they are very juicy, squeeze the juice out and discard or reserve for another use. Chop or dice the tomatoes to the size of your choosing. Add to a medium to large mixing bowl.

Dice the onions about the same size as the tomato pieces or smaller. Add to the mixing bowl. There should be about equal amounts of tomatoes and onions. Mix together.

Be careful with the jalepeno! Even if you just touch the skin, the hot oils can get onto your fingers. This is not a good time to rub your eye! Pick out a jalepeno that is brightly colored and shiney. Cut off the stem and discard. Cut the jalepeno lengthwise into two halves. Discard all the seeds. The seeds are very spicy and not fun to bite into. Rinse the jalepeno halves to remove excess oils and seeds. Take the tip of your knife and cut the jalepeno into long strips. Make the strips as skinny as possible. Then cut across the strips to create tiny squares of jalepeno. Add to the mixing bowl.

Cut a lime in half and squeeze the juice into the mixture. Don't use bottled lime juice. It doesn't taste the same. Use fresh, ripe lime.

Remove the stems from the cilantro and coarsely chop the leaves. It will smell wonderful! The size of the chop will depend on what you want your pico to look like. If you have big, chunky pieces of tomato and onion, you can keep the pieces larger. If you have a precise, petite dice going on, chop it fine. Add to the mixture and stir well to incorporate.

Salt a little to taste, but keep the salt level down if you intend to use salted tortilla chips for scooping.

Once you get this recipe perfected, try adding cubed avocado! So yummy! Just keep the avocado pit/seed/nut in the bowl with the pico so it doesn't turn brown.
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