Simple Pico de Gallo
Here’s a quick and easy fresh salsa anyone can toss together for a delicious snack or appetizer…
But before I show you my Pico de Gallo recipe, let me mention some other posts I plan to write soon:
Creamy Coleslaw (this one has been posted before, but it bears repeating this time of year.)
Ranch Taco Soup
Sourdough English Muffins
Hand-tossed Pizza Dough
I will also add a disclaimer about the Pico — I was really flying by the seat of my pants with this one, so if you are a Pico de Gallo expert, you may notice some errors in my ingredient list or my method. I will just say that this is what I made and we loved it!
We had gotten the idea from yet another PBS cooking program — Mexico, one plate at a time.
Pico de Gallo
4 fresh, but firm - not overly ripe tomatoes
1 large sweet onion
1/2 bunch of cilantro
salt
lime
Dice the tomatoes and toss them into a bowl - if they are too ripe, you may have to drain some of the juice off.
Next, dice the onion and toss it into the bowl with the tomatoes. Even onion haters will want plenty of onion in this relish.
Carefully rinse and mince the cilantro. Don’t you love the smell of this stuff? Toss the cilantro into the bowl.
Finally, sprinkle some lime juice - maybe 2 Tablespoons, use your best judgment. Then shake on some salt - 1/2 teaspoon.
Toss gently and break out the corn chips!
The original idea was to add shrimp and olive oil and then wrap this in a tortilla. We forgot the olive oil, but did add shrimp to part of the batch. The shrimp-lovers in our family thought it was great.
Add comment May 22nd, 2007