Pico de Gallo
Pico de Gallo is “salsa fresco”, a type of salsa sand much beloved dip! It is perfect for tacos, nachos, or quesadillas! Try it on salads, too. While traditional salsa has a thinner consistency, Pico de Gallo has chunks of vegetables, with each ingredient distinctly chopped and refined.
Fresh tomatoes on the vine, lively lemons and cilantro
Traditionally, this condiment can be made mild, medium or really spicy. We made it here the classic way with a few twists.
Our Pico de Gallo starts with simple ingredients including diced yellow onion, tomatoes, green pepper, cilantro, lemon and lime and a few spices to amp up the flavor. Combine the vegetables, herbs and spices in a bowl, and let it sit in the refrigerator overnight to let the flavors develop.
Serve with chips or crudite, on top of a salad or tilapia! Pico de Gallo is wonderful it with all of your favorite Latin dishes. This recipe is easy to make for a beginner!
Pico de Gallo
Ingredients:
- 1/2 yellow onion, finely diced
- 3 tomatoes on the vine, finely diced
- 1/2 ripe green pepper, diced
- 1 small bunch of cilantro leaves, roughly chopped
- Zest and juice of half a lemon
- Zest and juice of 1-2 limes
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic and onion powders
- Kosher salt and pepper to taste
Instructions:
- Combine vegetables and herbs in a medium sized bowl.
- Add juice and seasoning.
- Gently combine and mix.
- For best results, allow Pico de Gallo to rest overnight in the refrigerator so the flavors develop.
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