Pico De Gallo

This Pico De Gallo is made from fresh tomato, cilantro, onion, and jalapeno – makes the best salsa ever. Some people refer to this as salsa fresca.Pico De Gallo - Fresh tomato, cilantro, onion, and jalapeno make the best salsa ever. the-girl-who-ate-everything.comThe best pico de gallo I have ever had was on our honeymoon in Cabo San Lucas. I survived on pico de gallo, fresh guacamole with chips, and pina coladas because I was scared I would get sick from anything else. That was almost 8 years ago. Now I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.Pico De Gallo - Fresh tomato, cilantro, onion, and jalapeno make the best salsa ever. the-girl-who-ate-everything.com

This Pico De Gallo can compete with the pico we ate on our honeymoon. It’s also what I use in my Cafe Rio recipes! I’ve decided that if I had to eat one thing for the rest of my life it would be homemade chips and Pico de Gallo. Pico De Gallo - Fresh tomato, cilantro, onion, and jalapeno make the best salsa ever. the-girl-who-ate-everything.com

My friend’s son recently told me this was the best salsa he’s ever had. I’ll take that from a 10-year-old! I started off naming this Pioneer Woman’s Pico De Gallo but have changed it a bit to fit my taste over the years.

 

Pico De Gallo
 
Pico De Gallo
Ingredients
  • 5 Roma tomatoes, seeded and diced finely
  • ½ large red onion, diced finely
  • 1 jalapeno, seeded and chopped finely (use ½ a jalapeno if you don't want it as spicy)
  • ½ bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
  • 3 garlic cloves, minced
  • ½ lime, juiced
  • salt and pepper to taste
Instructions
  1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos...you name it.

Pico De Gallo - Fresh tomato, cilantro, onion, and jalapeno make the best salsa ever. the-girl-who-ate-everything.com

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  1. Food in America consisted of traditions that were adapted from England, but up until the end of this century, the presence of new ingredients along with the contact between diverse ethnic groups influenced experimentation. Industrialization was also a turning point that changed how food affected the nation. Thanks.

  2. Hymmmn, “Not Bad”?… MAKING MINE, using a combination, of Whole Round Tomatoes, & Roma’s!… [Deseeding,. makes your PICO DE GALLO, Much less, “Wet”!…]. Adding minced Garlic, a splash of hot sauce, chili powder, oregano 1 – 2 tsps, Sweet Basil, green onion, [with finely chopped stems, too!], 1 tbsp. of Bermuda onion, chopped fine, adds Color!… and Cumin, will Step it Up, a Whole Lot!… [Cumin, is almost a Mainstay, in Mexican cooking!… ]. Salt & Freshly Ground PEPPER, TO TASTE!…

  3. In the Pico we make, I add one can the small size of V-8. Just adds a kick we really like.
    But I’m totally with you. I could eat this everyday and I don’t need the chips!!!