A simple chopped vegetable topping for tacos, soups, and other Mexican foods. Do I really need to explain this one?
Pico de Gallo
Equipment
- 1 mixing bowl
- 1 chef's knife
- 1 cutting board
Ingredients
- 1/2 yellow or red onion
- 1 heirloom tomato or 2 Roma tomatoes
- 1 jalapeno
- 2 cloves garlic
- 1/2 bunch cilantro
- 1 lime
- 1 tsp sea salt
Instructions
- Chop the onion into 1/4" or smaller pieces, add to mixing bowl.
- Chop the tomato into 1/4" or smaller pieces, add to mixing bowl.
- Finely mince the jalapeno, add to mixing bowl.
- Smash then finely mince the garlic, add to mixing bowl.
- If desired, remove stems from cilantro, then roughly chop. Some people find the stems too bitter. You can ignore that step if you don't object to the stems.
- Juice the lime over the vegetables. Scrape the pulp if you want to.
- Salt the mixture.
- Stir it all together and let sit or refrigerate for 15-30 mins to let the flavors blend.