Weekend Pico de Gallo
A good Pico de Gallo is hard to beat and is a versatile dish as a standalone appetizer or a garnish for eggs and other dishes. We named this one “Weekend Pico de Gallo” because you can make it on a Friday afternoon and enjoy it all weekend. This base ingredient for this recipes is two roma tomatoes in the ratio below to the other ingredients. This is easily scalable. We typically make twice the size for our family over the weekend.
Ingredients:
2 medium roma tomatoes, diced
1 jalapeno chopped. Include the seeds if you want more heat.
1/2 of a medium white onion, chopped
1/4 tsp of salt
1-2 Tbsp of cilantro, chopped
A squeeze of lime juice
Directions:
Once you decide on the size of the dish (2 tomatoes, 4 tomatoes, etc.), dice the tomatoes and put in mixing bowl. Refrigerated tomatoes making the dicing less messy.
Add the jalapeno, onion, salt, and cilantro. Stir well.
Squeeze 1-2 lime wedges.
Mix everything together thoroughly and salt to taste.
Note, these ingredients are approximate. One the tomatoes are in the bowl, I decide on the amount of heat to add by adjusting the amount of jalapeño up or down. From there, I chop onion and cilantro to be proportionate.
This dish tastes best chilled.
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