If you aren’t as obsessed with Mexican food as we are you may not know what pico is, so let me break it down for you…
START HERE!! || Before you do anything else watch this super fast video that shows you exactly how I make my family’s favorite pico de gallo!
NOW, LET’S GET TO CHOPPING! || Take a minute to gather all of the ingredients you will need for this recipe before getting started. Turn on your favorite album or podcast and start breaking down the ingredients one at time. Before you know it, you’ll have a huge bowl of pico de gallo just waiting to be devoured.
Now you know how to make pico de gallo like I do, here are some delicious way to use it up during the week!
- Make any taco, burrito, or quesadilla off the charts delicious with heaping spoonfuls of pico de gallo! Need proof? Just look at those breakfast tacos up there!!
- Top oven roasted chicken breasts with a slice of jalapeño jack cheese in the last 6-7 minutes of cooking. Once the cheese is melted transfer the chicken to a serving plate and top with a hefty scoop of pico de gallo!
- Top baked potatoes with sour cream, cheddar cheese, taco meat(optional), and pico de gallo for a fun Tex Mex stuffed tater!
- Strain excess liquid then add spoonfuls of pico de gallo into egg scrambles.
- Get an epic summer dinner on the table in less than 15 minutes from start to finish with my 5-Ingredient Summer Pico Pasta!
Literally, the sky is the limit – you can add this pico ANYWHERE!! It’s good on practically EVERYTHING!Print
The ultimate Mexican dip, pico de gallo, is about to become the most versatile ingredient in your kitchen!
5 Roma tomatoes
1 jalapeño pepper
1/2 of 1 medium-sized red onion
1 bunch of cilantro
2 juicy limes
1 – 2 tablespoons olive oil
salt and pepper
First, slice the ends off of the Roma tomatoes. To core them, simply run a knife from one end cut to the other straight down into the tomato, without cutting all the way through. You should only be cutting through the outside wall. Then use your knife to separate the seeds and the core from the flesh of the tomato. Reserve the cores for another use or discard them. Once cored, cut the tomato pieces into thin strips and then chop the strips into small pieces. Transfer the prepared tomato to a mixing bowl.
Slice the jalapeño pepper in half, remove the seeds and ribs then slice the pepper halves into thin strips. Chop the strips very finely and add to the tomatoes.
Finely dice half of 1 large red onion – save the rest of the onion for another purpose. Add the onion to the bowl with the tomatoes and pepper.
Finely mince cilantro leaves and add to the bowl.
Squeeze the juice of 1- 2 limes over the top, drizzle with 1-2 tablespoons olive oil, and sprinkle heavily with coarse salt and freshly cracked pepper then stir to combine. Allow the flavors to marinate and meld together for at least 20 minutes before serving, preferably a few hours.
Keywords: salsa, pico de gallo