Pico de gallo (Homesicktexan.com)

By RoketJSquerl

Pico de gallo is a versatile condiment. You can use it on top of anything—chips, fish tacos, scrambled eggs—but I often eat it as a simple summer salad, too. Because I want the tomatoes to dominate my pico, I finely mince my peppers, onions and garlic so they aren’t fighting for attention in my mouth. And while it may be a bit untraditional, I add a smidge of olive oil to bring all the flavors together.

Ingredients

• 2 Cups Ripe Red Tomatoes Diced (about 4 Medium Tomatoes)
• 1 Tablespoon Minced Garlic (1 Clove)
• 1/4 Cup Diced Onion (about 1/4 of a Small White Onion)
• 1/4 Cup Chopped Cilantro
• 2 Jalapenos (stems and Seeds Removed) Diced
• 2 Limes, juiced (2 tablespoons)
• 1/2 Tablespoon Olive Oil
• Salt to Taste

Details

Servings 4

Preparation

Step 1

1. Mix all the ingredients and let it sit for half an hour. 2. Serve immediately. Will last a day in the refrigerator, though it may get extra juicy. You can drain some of the juice if you like. Makes 2 cups