I’m pretty sure I’ve established here that I love Tex-Mex and Mexican food. I love spicy, cheesy, guacamole covered yumminess. I can’t help it.
Pico de Gallo is a common Mexican fresh condiment much like salsa. Many people have their own version and this one is mine. Chili peppers are common in Pico but I omit them when I make Pico. I feel chili peppers (such as jalapeños) have their place already in salsa and I prefer Pico to just be fresh and bright with no heat.
And because I love Mexican food and I use pico de gallo so much, it gets its own post so I can refer back to it. Later I will share a recipe where I use it. It’s a pretty great one too!
Pico de Gallo
* Makes about 1 ½ cups
- 1 cup diced tomato, about 2 medium tomatoes seeded
- 1/3 cup diced red onion (you can use white or yellow)
- 2-3 tablespoons fresh minced cilantro, depends on your taste
- Juice of ½ lime
- Salt and Pepper
- Prep all ingredients and combine in a small bowl. Season lightly with salt and pepper and allow to sit for 10-15 minutes before serving.