pico de gallo
Author: michelle
Prep time: 10
Cook time:
Total time: 10
  • 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
  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!
Use the ripest plum tomatoes that you can find. Bland tomatoes make bland salsa.
Recipe by bite at https://bitebymichelle.com/2015/07/03/pico-de-gallo/