This is originally linked to the Seven Layer Dip recipes inspired by the book Nineteen Eighty-Four by George Orwell. But since this is an accompaniment to so many recipes, we will let it stand alone.
For many years, my mom would just ask me to make this for her birthday and I would make a gallon of it and she’d eat it by the spoonful. It’s delicious, healthy, cheap to make, and easy. And it’s so pretty!
Pico de Gallo
Course: Appetizers, Snacks, Dips, CondimentCuisine: North American, MexicanDifficulty: BeginnerServings
6
servingsPrep time
20
minutesA fabulous fresh salsa to accompany anything that remotely resembles Mexican food.
Ingredients
2 pounds ripe tomatoes
1 red onion
1 jalapeño pepper
juice from 2-3 limes
1 bunch fresh cilantro
1 clove garlic, or 1/2 teaspoon garlic powder
1 teaspoon salt
Directions
- Core, quarter, and de-seed the tomatoes. (De-seeding means scooping out the jelly that holds the seeds. This is easiest for me to do with the back of my thumb or a finger.) Small chop the de-seeded tomatoes into pieces no larger than your pinky finger nail. Put the tomatoes into a large bowl.
- Very finely chop the red onion. Add it to the bowl with tomatoes.
Mince the jalapeño and garlic and add them to the bowl.
Chop the cilantro leaves and add.
Stir the bowl contents together and season with salt and the lime juice, tasting after each lime for balance. - Let it rest for a couple hours in the refrigerator, if possible.
Serve Pico de Gallo with enchiladas, nachos, Seven Layer Dip, taco salad, baked potatoes, tacos, chili, burgers, hot dogs (not kidding, here), burritos, taquitos, quesadillas…. Or just a pile of chips.