This is one of the chicken staples, pico de gallo can be enjoyed as a salsa, spooned on top of salads and over other dishes like adds, chili, and tacos. You are going to need fresh tomatoes, choose ripe, flavorful tomatoes. Cut your tomatoes into any size that you prefer then place them in a large bowl. You are then going to need your onions, chop them into a similar size as the tomatoes. No one likes to bite into large chunks of onions so we prefer you cut both your onions and tomatoes into a smaller size. Once you have chopped your onions, add them into the bowl containing the tomatoes then onto spices, diced jalapeno peppers.
If you want your pico de gallo spicy, keep the seeds and white membrane of the peppers, that is where the heat lives. If you want a mild to medium spiced salsa, remove the membrane and the seeds. Once diced, add to your large bowl then you can also chop your cilantro into sine pieces and add to the bowl. If you are not a cilantro fan, you can always leave it out otherwise, throw it into your salsa. To season everything, add some fresh lime juice and some salt then stir the pico de gallo and set it aside for 30 minutes. During that time, the salt draws a lot of flavor from the tomatoes and onions and that is the best tip for making the best salsas.
- 3 yellow or red onions
- 12 Roma tomatoes, slightly under-ripe is fine.
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds.
- Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires.
- Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined.
- Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.