Recipe: Pico de Gallo

Pico de Gallo – it’s like a fresh chunky salsa. So delicious. We eat it with chips, on chicken or even in tacos to add some freshness. Either way, it’s well worth the time to dice up those tomatoes into tiny pieces.

Ingredients

• 6 roma tomato
• 1/2 of a white onion
• 2 tablespoons of cilantro
• 1 teaspoon of garlic
• 2 teaspoons of lime juice
• dash of hot sauce
• salt to taste

Deseed the tomatoes and cut them into equal sizes – about 1/4-1/8 of an inch. Then, cut the onion the sam way. You want them to be all alike in size.

Then, add in the cilantro and garlic, all chopped as finely as possible. Mix in the lime juice, hot sauce, and salt and you’re done. I suggest letting it sit and chill for at least 2 hours so all the flavours mix and blend well.

This is one of the easiest and brightest dishes – it takes about 15 minutes to make and then about 6 minutes to eat! Feel free to double or even triple the recipe if you’re making it for a crowd.

It’ll keep for about 4 days in the fridge, yet it’s best on day one after it chills for a couple of hours.

One tip – don’t forget to deseed the tomatoes. I was in a rush once and thought – ah, no big deal. It’s a big deal. The seeds and the wetness of the inside of the tomato make this salsa runny and watery. Take the time to deseed, trust me.

Well, there you have it – a quick and easy recipe to add to your cooking belt. You most likely have all of the ingredients and in a pinch you could use dried cilantro if needed.

Thanks so much for visiting. This pico de gallo salsa surly won’t disappoint! And check out the avocado salsa or the guacamole for some added goodness around your party table.

See you again next time – happy eating.