This recipe can last up to 3 days refrigerated in a covered container if it makes it that long. Ever since I started making this Pico de Gallo, cialis store bought salsa has become unappetizing. I call this “Pico Salsa” because Mexican Salsas can range from pico de gallo, which contains chopped tomatoes, onions and cilantro, to salsa roja, which is made with tomatoes, jalapenos, onions, minced garlic, and cilantro. This recipe lives somewhere in between.
Let’s start with the basic ingredient and start dicing some tomatoes.
I slice the four edges of the tomato off trying to leave behind the seed filled core.
Then removed the seeds and pulp with your finger.
Now slice each tomato chunk into slivers then hold the silvers in a bunch to dice into small pieces.
To that bowl of diced tomatoes add some chopped onion.
Grab your sharpest knife and slice the halved onion on the horizontal.
Now you are prepared to cut from the top to form small diced onions.
Pico de Gallo just like Bruschetta won’t keep very long in the fridge.
After that, it starts to break down turning into a soupy mess.
It’s best to make it the day you want to devour it.
- 5 Roma Tomatoes
- ½ whole Large (or 1 Small) Onion
- 3 whole Jalapeno Peppers
- Lime Juice
- Salt To Taste
- Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and stir.
- Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Enjoy your Pico de Gallo this Cinco de Mayo! Ole.
(now say that ten times fast)