I just realized how close it is to Cinco de Mayo. It’s kinda been sneaking up on me because normally the weather has been spring-like for a while before it gets here, but we’ve had three weeks of snow in a row here in Denver so hasn’t been feeling much like spring around here.
My husband and I love Mexican food and Cinco de Mayo is just another excuse to eat more of it. I thought I would share my recipe for Pico de Gallo with you.
There’s nothing like Pico de Gallo! I love salsa but there’s something about the freshness of the chopped ingredients used in Pico de Gallo. The spicy flavors just blend together and speak of summer-time flavors. In fact, by mid-summer you can start using fresh tomatoes, peppers and cilantro from the garden, making it even better.
Everyone has their own way of making Pico de Gallo and the ingredients they include but a few ingredients stay true throughout. Tomatoes, usually Roma, garlic, onions, some type of hot pepper, salt and pepper. Other common ingredients often include lime juice and cilantro.
I always like to make the Pico de Gallo up a little ahead of time and place it in the fridge for the flavors to blend and meld. And always pick a nice thick chip to use for dipping or make your own. Try heating store-bought chips in the microwave for 30 seconds or so to give them that restaurant taste.
Pico de Gallo is good for more than just eating with chips. I love to use it on tacos, on top of enchiladas taco salads or almost any Mexican dish. You can use it in the place of any spicy, tomatoey condiment such as on steaks or hamburgers.
I recommend chopping everything by hand for this, instead of using a food processor. The size of everything is up to you. We tend to like it chopped finer but others like larger chunks.
Have fun making your Pico de Gallo. Adjust the ingredients based on your tastes and try not to eat it all before you can give it time to meld. Your taste buds will thank you for the yummy spicy explosions of flavor in your mouth.
Pico de Gallo
6 large Roma tomatoes, seeds removed and diced small (or use your favorite ripe tomato and adjust for size)
2 garlic cloves, minced
1/2 medium-size onion, chopped
Juice from 2 limes
2 large jalapeño, chopped (or your favorite chili such as Serrano, Habanero, etc. or a combination)
1/4 cup cilantro, chopped
Sea salt and pepper to taste
Combine all the chopped ingredients in a bowl, stirring to mix well. Place in the fridge for at least 10 minutes before serving.
Best if used soon after making but if you have leftovers or make a few hours ahead, drain off the extra liquid to avoid the Pico de Gallo going soggy.
Serve with tortilla chips.