Pico de Gallo is a classic Mexican condiment that’s super simple, healthy, versatile – just fresh onion, tomato, serranos, lime juice, cilantro, and salt. Great on chips!
It’s 4th of July and every cookout has to have pico de gallo! Great with chips, but you can really put it on hot dogs, hamburgers, salads, just about anything. You can use it like a salsa, but it’s quite different in that salsas are cooked and pico de gallo is fresh. Know what it means? “Beak of Rooster” This is supposedly because it was originally eaten by pinching a bit of it with the thumb and finger, like a beak.
This only takes about 15 minutes to make and is pretty hard to mess up. You might want to adjust the serrano or jalapeno to taste, to get the right level of heat. If you like it really hot, go with serrano. Use jalapeno if you want it milder. This is the kind of dish that you want to put on the table at a cookout, and people will probably put it on just about anything.
Of course, you want this fresh. Best to make it the same day as your get together, just a few hours beforehand. And be sure to double or triple the recipe so there’s enough for everyone. My batch of pico is not going to make it to our July 4th tomorrow – I already at most of it. Hope you like it!
- 4 Roma tomatoes, deseeded and diced (about 2 cups)
- ¾ cup white onion, finely diced
- 1 bunch cilantro, finely chopped
- 1 large serrano pepper or jalapeño, minced
- 1 lime, juiced
- ½ tsp salt
- Dump all the ingredients into a bowl and stir to mix well. Cover and refrigerate about a half hour to blend flavors. (Or just go ahead and chow down...)
- Serve with tortilla chips or on top of tacos, burritos, eggs... use your imagination!
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