pico de gallo

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 - bitebymichelle.com

PICO DE GALLO
Serves 4

pico de gallo - bitebymichelle.com
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

pico de gallo - bitebymichelle.com
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.

pico de gallo - bitebymichelle.com

Thanks for reading.

pico de gallo
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AUTHOR:
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Yield: 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
THE STEPS:
  1. Cut the tomatoes in half, vertically.
  2. Using your thumb, push out and discard the juice and seeds from the tomato halves.
  3. Dice the tomatoes into ¼ inch dice.
  4. Place the diced tomatoes in a medium sized mixing bowl.
  5. 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.
  6. Allow the pico de gallo to sit covered, at room temperature for at least 1 hour. This lets the different flavours meld together.
  7. Serve with everything!
THE LOVE:
Use the ripest plum tomatoes that you can find. Bland tomatoes make bland salsa.