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© Sunshine Urbaniak

Pico de Gallo

Mar 19, 2020 | Sides

Pico de gallo has so many uses even though most people just think of it as a chunky dip with chips or best with bruschetta bread. It’s delicious on fish, chicken, and a toasted bagel with cream cheese.

One tip when dicing and mincing your ingredients for pico de gallo, keep in mind that size matters. The tomato cubes need to be about 1/4″ thick and do fine mince when needed. This improves taste and presentation but also makes it easier to serve. Just like salsa, feel free to adjust the heat level by adding more jalapeño. And don’t forget to let this mixture hang out for a while to really let the tomatoes absorb the flavors of the onion, garlic, and lime juice. This recipe makes enough for four or so servings or a party dip. Simply double the recipe to make more.

Pico de Gallo

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time10 mins

INGREDIENTS

2 Tomatoes, Large Vine-Ripe, small dice
¼ cup Red Onion, minced
1 tbsp Jalapeño, minced
1 Garlic Clove, minced
2 tbsp Cilantro, minced
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp Salt

DIRECTIONS

1

Add all the ingredients to a medium bowl and mix well. Cover and refrigerate for 30 min. before serving.

Ingredients

 2 Tomatoes, Large Vine-Ripe, small dice
 ¼ cup Red Onion, minced
 1 tbsp Jalapeño, minced
 1 Garlic Clove, minced
 2 tbsp Cilantro, minced
 1 tbsp Olive Oil
 1 tbsp Lemon Juice
 1 tsp Salt

Directions

1

Add all the ingredients to a medium bowl and mix well. Cover and refrigerate for 30 min. before serving.

Pico de Gallo

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Pico de Gallo
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