The Easiest Pico de Gallo
In my house, we are big fans of Mexican food, and even bigger fans of anything spicy. Hot sauce goes on everything, chili flakes goes on everything, and a collection of hot sauces from traveling lives in our fridge. So when my fiancee introduced me to this super easy recipe for spicy pico de gallo, I knew immediately that it would become a staple at our house (and parties!).
Also called Salsa Fresca, Pico de Gallo isn't cooked and it has so much flavor packed into each bite. There are tons of variations in Mexican cuisine, sometimes adding shrimp or avocado, but this simple, traditional pico will have you coming back for more... and more.
You can put your knife skills to the test and chop everything manually, or take the easiest course of action and use a food processor. We have the KitchenAid Immersion Blender that comes with a mini food processor attachment, and I found that something of a smaller size works best for these amounts. The goal isn't to emulsify, but to chop into fine pieces.
2 lbs Roma tomatoes
1/2 red onion
1 bunch of cilantro
2 garlic cloves
1. Rough chop cilantro and chop in food processor until diced. Do not make the cilantro too fine. Place in large mixing bowl. Repeat with garlic, onion, and jalapeno (de-seed jalapeno if you prefer a more mild pico).
2. Using a sharp knife, dice the tomatoes into small pieces. Leave seeds and juice. Add to mixing bowl.
3. Add the zest of 2 limes. Juice all 3 limes and add to mixing bowl. Add salt and pepper to taste. Mix well.
Serve chilled and enjoy!
The beauty of Pico de Gallo is that it can be served a thousand different ways. Eat with tortilla chips, on top of hotdogs or hamburgers, use on #TacoTuesday, or serve with rice and chicken. No matter how you serve it, this recipe will be a hit.