Ready for a quick appetizer or fresh taco topping? Here you go!
This is a “recipe” that is very loose in that you can adjust your quantities to your liking. When I prepare it, I consider things such as how many people I’m serving and how many days I want to have it on hand. Also, I don’t measure this recipe by “cups” but rather think in ratios when buying my ingredients and what I expect for the final composition.
I recently made this for four adults for dinner (plus a little for leftovers!) For that, I purchased 10 plum tomatoes, one medium size white onion, two large jalapeños, two limes, and a small bunch of cilantro. I ended up using half the onion for the pico, and the other half on its own (diced, of course) as a taco topping.
If you’re making this during the summer, I bet you could find some delicious fresh tomatoes at your local farm stand to use!
What I love about this recipe is that it’s a chop & go kind of thing, so it’s pretty quick to assemble, especially if you happen to have one of those handy veggie choppers!
Without further ado, I give you Quick Pico de Gallo:
Ingredients:
- Tomatoes
- White onion
- Jalapeño pepper(s)
- Cilantro (optional)
- Limes (you just want the juice!)
Dice tomatoes, onion, and jalapeños to the size of your liking, and add to a bowl. Chop the cilantro to the size of your preference, and add along with the juice of your limes.
Stir to incorporate, and – that’s it!
This pico de gallo can be enjoyed at room temperature, or refrigerated. Personally, I love it refrigerated.
As usual, it wouldn’t be a true “recipe” of mine without a few notes:
- Let’s talk about the elephant in the room…cilantro. Some people have a genetic disposition that makes it taste like soap to them, and if that’s the case, the cilantro can be omitted. If you still prefer to have an herby flavor, you can add fresh chopped parsley instead.
- Want more heat? Keep the seeds and membranes intact when you dice the jalapeño. Also, you could opt for a hotter pepper, like a serrano.
- Want less heat? Remove the seeds and membranes before you dice the jalapeño, or, use bell pepper instead.
- You could use a red onion in place of white onion, but I personally prefer the taste of white onion in the pico.
If you try this recipe, I’d love to hear what you think!
-Jenn
0 Comments