Pico De Gallo Recipe - Easy, Five Ingredients, Better Than Store-Bought
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Yield: 4 cups
This Pico De Gallo recipe uses five ingredients and can be made within 10 minutes. Simply chop, stir, and serve. It's fresh, vibrant, and so much better than store-bought.
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Ingredients
- 5-6 Roma tomatoes (or 1.5 lb.) diced
- ½ small yellow onion finely diced
- 1 jalapeno de-seeded and finely diced
- ½ cup cilantro chopped
- juice from 1 ½ limes You can use the other half to garnish
- salt and pepper to taste (start with ½ teaspoon salt)
Instructions
- Rinse and dry all produce.
- Dice tomatoes, then place in a medium-large mixing bowl.
- Finely dice the onion and add to mixing bowl. Note: I used an onion chopper for the onion and jalapeno to ensure all pieces were the same size, but you don't have to do this.
- Slice the jalapeno in half. Then, use a spoon to scrape out all or some of the seeds. Either discard the seeds or place them in a mixing bowl, depending on the level of heat desired. Finely dice the jalapeno and add to bowl. I like to wrap my hand in a sandwich bag to prevent any residual heat from burning my eyes later on. This trick has always worked well for me. Simply grasp the jalapeno with the bagged hand and slice with the other.
- Chop cilantro finely, and add to bowl.
- Squeeze fresh lime juice over top of the Pico De Gallo mixture. Salt and pepper to taste. I start with ½ teaspoon of salt and just a few sprinkles of pepper. Don't over-salt because tortilla chips are salty on their own.
- Stir everything together until evenly-distributed.
- Serve!
Notes
* Recipe yield is estimated as 4 cups. It depends on the size of your tomatoes.
Here I'm serving with organic yellow and blue corn tortilla chips. They're the Tostitos Simply Organic brand.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!