A sublime taste and texture combination, Pico De Gallo is the ubiquitous condiment in my home. Ripe bold summer tomatoes give a full mouth feel accented with the crispness and piquant flavor of raw onions and jalapeños, all tempered out with fragrant minced cilantro and zippy fresh lime juice. Pico de gallo can top plain rice, Spanish rice, omelets, or salads for zero calorie dressing. It is great inside tacos, pitas filled with anything, or on top of grilled, chicken, fish, or beef. My husband even eats pico de gallo as a kicked up version of gazpacho soup right from the bowl!
This Father’s Day I have decided on a South of the border themed menu and we will have lots of Pico de Gallo to go along with home made tortillas, guacamole, grilled steak, grilled chicken thighs, Pastelitos, Turkey Chili etc…
4 vine ripe Roma tomatoes
½ of a large Spanish onion
1/2 bunch of cilantro
1 jalapeño chili
½ teaspoon salt (optional)
1-2 limes 
Cut the tomatoes in a small dice about ¼ inches and place them in a bowl. Next dice the onion small. Wash and dry the cilantro ahead of time. It is easier to chop when it is dry. Chop the cilantro. Carefully slice the sides off of the jalapeño, leaving the seed core intact. Discard the seed core. If you are unfamiliar with hot chilies, wear gloves. Sometimes you may have a potent chili and if you touch your fingers to your face after touching the chili, it will burn.
Julienne the chili and then mince it very small. Add the chili, onion, and cilantro to the tomatoes in the bowl. Squeeze the lime juice and add about 2 tablespoons to the bowl. Season the pico de gallo with salt if you prefer. Toss all of the ingredients together and serve. You can make it in the morning for later in the day.
Related posts:
- Fish Tacos
- Black Bean and Fresh Corn Salad
- Brown Rice Pilaf With Anaheim Chili
- Guacamole
- Tortilla Soup
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