I love making pico de gallo. In my mind it’s really just a chunky fresh salsa. It’s perfect for all sorts of things, and I could eat it everyday in one way or another. But, I’ve been avoiding making it for a few years now because I had a really bad experience with a pepper burn (maybe I’ve already mentioned this, but I can’t remember). Anyway, I’ve slowly been recovering from my phobia of peppers and have finally started using them again. Has this ever happened to anyone else and if so did you find any solutions? I think prevention might be the way to go for this one.
While I’m crazy cautious still – and you should be too when chopping spicy peppers – I can finally make pico de gallo again. I’m pretty sure Marc is happy I’m getting back into making it again – he has been requesting it for months now. So I guess I’ll be making it more often. This pico de gallo recipe is made with really fresh but still basic ingredients – tomatoes, onions, jalapeños, cilantro, garlic and lime juice. Just chop everything up and toss it together in a bowl. Then eat it – on tortillas chips, on tacos, over chicken, on burgers…
Pico de Gallo
Yield 5 cups
- 6 medium tomatoes, seeded and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup finely chopped fresh cilantro
- 1 jalapeño, seeded and diced
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, combine all ingredients. Allow flavors to meld for about 20 minutes before serving.