Pico de Gallo, what can I say? It’s delicious. It’s beautiful. It’s the perfect condiment for so many Mexican or Tex-Mex dishes like fajitas, tacos, Carne Asada, eggs, and so many others. Pico adds a little texture and acidity to a dish. It is also a perfect way to use our gorgeous tomatoes from your garden. Here’s a link that may give you a couple of uses I didn’t mention: https://blog.terraskitchen.com/10-ways-to-use-pico-de-gallo/
I made this pico to go with my Steak Quesadillas. It is the perfect accompaniment. Simple, but so flavorful. A little spice from the jalapeño, a little tart from the lime juice, salty and a little sweet from the tomatoes. Here’s the link for my Easy Steak Quesedillas: https://the2spoons.com/quick-yet-yummy-steak-quesadillas/
Easy, Fresh Pico de Gallo
I don’t make a lot at a time because it will wilt pretty fast and become watery. Place any unused in an airtight container and try to use the next day.
Here’s my recipe! Enjoy!
Pico de Gallo
Ingredients
- 2-3 cups tomatoes, diced
- 1/2 onion, finely diced
- 1 jalapeno, seeded, stem removed, finely diced
- juice of 1/2 to 1 lime depending on your taste
- 1 garlic clove, finely minced
- 1 handful of cilantro
Instructions
- Combine all the ingredients in a bowl. Season with salt and pepper to taste.
