Pico de Gallo – we eat this sh#t on everything!
I know I’m stealing that line from a popular hot sauce, but it’s so true. I make buckets of this Mexican raw salsa throughout the summer. With a quick chop and a squeeze, you’ll have a fresh, healthy topping for everything from scrambled eggs to steak fajitas. Give it a try this weekend. I guarantee that you’ll be hooked.
PICO DE GALLO
Serves 4
INGREDIENTS:
3 large plum tomatoes
1 green onion, sliced
2 cloves of garlic, minced
3 tablespoons chopped cilantro
¼ teaspoon chili powder
Zest and juice of 1 lime
1 tablespoon extra virgin olive oil
Sea salt and freshly ground pepper
THE STEPS:
- Cut the tomatoes in half, vertically.
- Using your thumb, push out and discard the juice and seeds from the tomato halves.
- Dice the tomatoes into ¼ inch dice.
- Place the diced tomatoes in a medium-sized mixing bowl.
- Add all the other ingredients except the SEA SALT. Adding the salt too soon will make your salsa watery – better to wait until just before serving.
- Allow the pico de gallo to sit covered, at room temperature for at least 1 hour. This lets all the flavours meld together.
- Just before using, salt to taste then serve with everything!
THE LOVE: Use the ripest plum tomatoes that you can find. Bland tomatoes make bland salsa.
Thanks for reading.
pico de gallo
Author:
Prep time:
Total time:
Serves: 2 cups
Ingredients
- 3 large plum tomatoes
- 1 green onion, sliced
- 2 cloves of garlic, minced
- 3 tablespoons chopped cilantro
- ¼ teaspoon chili powder
- Zest and juice of 1 lime
- 1 tablespoon extra virgin olive oil
- Sea salt and freshly ground pepper
Instructions
- Cut the tomatoes in half, vertically.
- Using your thumb, push out and discard the juice and seeds from the tomato halves.
- Dice the tomatoes into ¼ inch dice.
- Place the diced tomatoes in a medium sized mixing bowl.
- Add all the other ingredients except the SEA SALT. Adding the salt too soon will make your salsa watery – better to wait until just before serving.
- Allow the pico de gallo to sit covered, at room temperature for at least 1 hour. This lets the different flavours meld together.
- Serve with everything!
Notes
Use the ripest plum tomatoes that you can find. Bland tomatoes make bland salsa.
