Pico de Gallo

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.

When complete it will look like this.

Then slice on the vertical.

Now you are prepared to cut from the top to form small diced onions.

Add those to the bowl and move onto the Jalapenos.

Slice them in half, discard the tops and carve out the seeds, this is for milder Pico – if you are feeling adventurous keep the seeds.

Cut the Jalapenos into slivers and then chop them into a small dice.

 Chopped Cilantro Time

Toss it into the bowl and stir everything together gently.

Looking Good.

Now squeeze in your lime and add your salt.

Good job.

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.

 

Enjoy your Pico de Gallo this Cinco de Mayo! Ole.

(now say that ten times fast)