I absolutely love pico de gallo. And, it’s hard to believe that I’ve never made it before now. That’s just plain crazy!
I got inspired to make this chunky salsa after enjoying Cafe Rio again on Saturday. I always get what I like to call a “mexi-salad” there. The Cafe Rio Salad comes with way too much on it, so I change it up quite a bit… I remove the tortilla, the beans, the rice, and most of the toppings to make room for grilled chicken, guacamole, and what I like to call an obscene amount of pico de gallo.
Yep… it’s a little excessive, but when you remove everything else… you might as well load up on what you like, right?
Knowing I had a few fresh tomatoes leftover from last week’s haul at the farmer’s market, I decided to get chopping and create my own at-home pico. I also had just picked up a new citrus juicer that I was dying to use…. great excuses to make some great pico!
Easy Pico de Gallo
Makes 2 1/2 cups
4 hot house tomatoes, seeded and diced
1 small onion, diced
1 jalapeño, diced with seeds and stems removed
1/4 bunch of cilantro, chopped
juice of 1/2 lime
1/4 tsp. salt
1/4 tsp. pepper
1. Dice your tomatoes, taking care to remove the seeds.
2. Dice your onions next. Note: I took this as an opportunity to use my onion chopper from Williams-Sonoma. I wish I had used this for the tomatoes too, as it created the most perfectly uniform dice!
3. Dice your jalapeño next. Note: I put the jalapeño into the vegetable chopper for a fine dice… in seconds!
4. Chop your cilantro and add it to the mix.
5. Squeeze 1/2 of a fresh lime into the mixture. Note: I used my Lemon Press from Williams-Sonoma to squeeze the lime. If you don’t have one of these yet, I highly recommend it!
6. Add the salt and pepper. Mix to combine and refrigerate immediately. Flavors will begin to combine, and create the most delicious pico.
7. Serve with baked chips, over grilled chicken, or with a spoon!
If you like this recipe, you may also enjoy these yummy sauces from NTTC.