Probably one of my favorite things to come out of Mexican cuisine, well, it’s not really a dish on its own, but pico de gallo is so good and so refreshing during the summer months. There’s something about the crunch of fresh tomato and onion mixed with a hit of lime that just makes it disappear off the table faster than you can make more, especially when it’s paired with a cold beer on a hot afternoon.
The beauty of pico de gallo is how forgiving it is. If you’re feeling creative, throw in some diced mango or avocado for extra texture, or if you want to turn up the heat, swap the jalapeños for something spicier and make it your own.
(Experiment 280) Pico de gallo
Ingredients
- 3 diced tomatoes
- 0-2 finely diced seeded jalapenos to taste
- 1/4 tsp salt
- a handful of freshly chopped cilantro remove the stems
- 1/2 lime juice freshly squeezed
- 1/2 diced onion
- Optional pepper
Instructions
- In a mixing bowl combine the tomato, pepper, cilantro and onion.
- Add the lime juice and salt then give it a good stir.
- Adjust salt/lime as needed
for best taste, do it 1 day in advance