pico de gallo
Author: michelle
Prep time: 10
Cook time:
Total time: 10
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.
Recipe by bite at https://bitebymichelle.com/2015/07/03/pico-de-gallo/