Pico de Gallo is not a condiment at our house, it is an event! There is nothing better to top off your Mexican fiesta, taco night, as a side dish for a BBQ, etc. Also no matter your diet Pico de Gallo is a free food. You don’t have to count the calorie. It is gluten free and also vegan.
Pico de Gallo should be made fresh and can be stored in the refrigerator for up to 3 days. It will continue to shed water and will need to be drained. It is best served 3 hours after it is put together. This gives it time for the flavors to balance.
Pico de Gallo Recipe
8 -10 Roma Tomatoes, Ripe
1 Extra Large, Onion or two smaller
2 bunches Cilantro
2 Limes, juiced
1 teaspoon Salt
1 teaspoon minced Garlic
1/2 teaspoon Garlic Powder
1/2 teaspoon ground Black Pepper
Optional 1 Jalapeño, seeded
Dice the onions and tomatoes and place in a bowl. Add the juice of two limes. Chop the Cilantro into Small pieces. Add to the bowl and stir to evenly distribute. Add the Salt, minced Garlic, Garlic Powder, and Black Pepper. Stir to incorporate.
Chop and add Jalapeño. I prefer mine without this allows anyone to be able to eat the Pico.
Serve with Chips.
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