Pico de Gallo Recipe
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Cinco de Mayo is quickly approaching, and with it comes post after post of traditional Mexican cuisine. While we love these foods as much as anyone, we’d like to take a minute and focus on one of our favorite side dishes (and we think it may just become your new favorite, too).
Pico de Gallo.
Where would Mexican cuisine be without Pico de Gallo? Not only can this uncooked salad accompany most dishes, it can also stand up as a main ingredient in some, such as tacos or fajitas. Literally translating to “rooster’s beak”, pico de gallo can also be found by the name salsa fresca. This is a fresh, flavorful way to enjoy one of the more traditional Mexican dishes, and it should definitely make its way into your recipe box.
Pico de Gallo
- 6 ripe roma tomatoes, diced
- 1 medium red onion, chopped
- 1 medium jalapeno, chopped, seeds removed
- 3 tbsp fresh cilantro, roughly chopped
- 1 medium lime, juice only
- 1/4 tsp kosher salt
- In a mixing bowl, add tomatoes, onion, jalapeño and fresh cilantro. Stir all ingredients together until evenly distributed.
- Cut lime in half and squeeze juice of each half over tomato mixture.
- Add salt and stir everything together. Add more salt to taste if necessary.
- Optional: If you'd like more heat, leave seeds in jalapeños or add a dash of cayenne pepper to the pico de gallo.
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