Pico de Gallo

Pico de Gallo

Sooo good, yet sooo simple. Chop some tomatoes, onion, a jalapeño pepper; add a few spices, chill, and eat. This refreshing salsa goes best with Mexican dishes, or as a dip for your favourite tortilla chips.

Pico de Gallo

Pico de Gallo

Yield

Makes about 2 cups

Prep time

Active time:

Total time:

How it's made

2 large ripe tomatoes (about 1½ cups when chopped), chopped finely

 

Place together in a medium bowl and let stand for 30 minutes. Drain the liquid from the bowl (I like to drink this like juice, why not?).

½ tsp salt

 

½ small red onion (about ⅓ cup when chopped), chopped finely

 

Add all ingredients to the bowl with tomatoes and mix well. Chill for 30 minutes before serving.

1 jalapeño, finely chopped (optional)

⅓ cilantro, chopped

1 garlic clove, minced

1 tbsp lime juice

½ tbsp olive oil

¼ tsp ground cumin

¼ tsp chili powder

Helpful tips

This dish can be stored in the fridge, covered, for up to 3 days. Try it in Bean and Mushroom Fajitas.