I’ve made pico de gallo at least once a week for the past month.
I can’t help myself — I’m a woman out of control!
Of course they’re perfect in tacos, quesadillas, burritos, and nachos. It gives an added punch to breakfasts – omelettes, poached eggs, huevos rancheros. And I particularly love to put a few spoonfuls over grilled chicken or broiled fish.
After all of the pico I’ve gone through, I realized that I’ve never posted a recipe for my basic, tried and true version of it. All of the ingredients are standard items I always keep on hand but it’s just as easy to doctor it up if you’re feeling fancy.
Add some cubed mangoes for a tropical spin.
Diced watermelon to the mix just screams summer loving!
Some ripe avocado would add a creamy texture to the bright pico.
And let’s not forget the option of Fresh Corn Pico de Gallo.
Happy Taco Tuesday!
Fresh and Easy Pico de Gallo
Makes approximately 4 cups
3 cups diced tomatoes*
½ cup finely diced red onions
½ – 1 tablespoon finely minced jalapeno pepper (depending on preferred heat)
2 cloves garlic, finely minced
½ cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
2-3 pinches cayenne pepper (optional)
In a bowl, combine the tomatoes, onions, jalapeno, garlic, cilantro, lime juice, cumin, cayenne, ½ teaspoon kosher salt and 1/8 teaspoon black pepper. Cover with plastic wrap and refrigerate for at least 1 hour. Before serving, check for seasonings and add extra salt kosher salt or black pepper as needed.
*scoop out the seeds of the tomato and discard before dicing