Perfect Pico De Gallo
Easy Pico de Gallo works great in scrambled eggs, dirty guacamole, fried potatoes, and on a good ole corn tortilla chip. As is below it jalapeno hot. For medium heat top the jalapeno, cut in half long ways and scrape out rib and seeds on one side with a spoon. Wash with cool water. For medium low heat scrape both sides of the jalapeno and cold water wash. YJMV.
Prep Time 10 minutes
Cook Time 1 minute
Rest 1 hour
- 7 oz tomato raw about 1 medium
- 1 oz jalapeno 1 jalapeno
- 2 oz onion 1/4 a medium onion
- 1 tbs cilantro chopped or hand torn
- 1 tsp garlic 1 clove
- 1/2 tsp salt
- 1.5 tbs lime half a lime squeezed optional
Cut the tomato in half through the stem naval.
Scoop all the tomato seeds out with a spoon.
Cut out the tomatoes naval, dice the flesh, and drain in a strainer.
De-head the jalapeno, cut long strips about 3/8” wide, and dice strips about same size.
Cut onion in four top to stem.
Pull skin on 1/4 quarter piece of the onion, discard root bottom and tip, dice 1/4 inch.
Cut tip and root bottom off garlic clove.
With the side of your knife smash garlic clove against cutting board and discard skin.
Rough chop the garlic to about 1/16 and 1/8 inch.
Pull a handful of cilantro off and rough chop it.
Add all the ingredients in a bowl, squeeze half the lime in and mix well (optional lime).
Let sit on counter at least one hour to let the garlic chill out. It’s even better refrigerated over night.
Thank you for reading my Pico Talk.
Serving: 355g | Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 34.2mg | Calcium: 16mg | Iron: 0.3mg