Have you ever wanted that crisp, fresh Pico de Gallo that you can get at good Mexican restaurants and taquerias at home? Perhaps the crunchy water known as lettuce is getting a little dull for you as a topping on tacos or burgers? Well this recipe will defi,nitely deliver and help to mix things up! Use it to top your tacos, enchiladas, burgers, quesadillas or simply break out your favorite bag of tortilla chips and eat it as is!
- 1 large white onion chopped well
- 3 fresh cilantro sprigs chopped well
- 1 medium tomato diced
- 1-2 jalapenos diced (If you like more heat, you can use habaneros instead)
- ⅛ teaspoon of white pepper
- ⅛ teaspoon of salt
- ½ teaspoon of Fiesta brand fajita seasoning
- ½ of a lime
- 1 avocado pitted and the flesh cubed
- ½ of a lemon
- Accent flavor enhancer to taste
- Before you begin anything, make sure all of your ingredients are fresh and ripe, that’s key to any good Pico de Gallo.
- Get a good sized bowl, preferably glass, and begin prepping all your veggies by chopping and dicing them according to the ingredients.
- As you finish chopping or dicing your veggies, place them into the bowl.
- Once all the veggies are in the bowl, chop your cilantro and place in the bowl.
- Next, squeeze the lime/lemon juice on top of them all, followed by the seasonings.
- Once everything is in the bowl, go ahead and fold the mix into itself over and over until well mixed.
- Place a lid or piece of saran wrap over the bowl and place it in the fridge, allowing it to chill for 30 minutes before serving, and it was that easy – enjoy!
The avocado will add an extra bite if added, making your Pico de Gallo last longer, and you can use lemon or lime, you choice, but there’s also no harm in using both – it’ll just add more flavor! If you’ve got a big family, or just enjoy the fresh, crispness of Pico de Gallo – you can double all ingredients to make more. If you don’t finish it in the course of a single meal, it will keep for up to three days. However, make sure that you transfer it from the glass bowl to some Tupperware that has a good quality lid. This Pico de Gallo is best when fresh, or eaten the day of (especially if you add avocado,) but if you do save it for the next day or so, just be sure you keep it in a bowl that’s air tight to help slow the oxidation process. Once you’ve tried this recipe and configure it to your liking, feel free to change it up even more to make it yours. I’ve seen some Pico de Gallo with minced garlic in it (not a lot, but it was still there,) and I’ve also tried some with mango that’s been cubed like the avocado. Some people even roast some of the ingredients prior to mixing everything up such as the peppers or tomatoes.
"*" indicates required fields