Attempted to make a Vegan 7 Layer Dip this weekend (will share that later), and in the process tested out a great recipe for homemade Pico de Gallo. It’s incredibly easy to make, DELICIOUS, and yields a decent amount. Although, it’s so good, not sure how it could last more than 24 hours!
- I made this the night before I served it, and it created a fair amount of liquid in the container. Next time, when putting into a serving bowl, I would use a slotted spoon, so it’s not so watery.
- Use the seeds from the jalapeno if you want to make it spicier.
- Truth be told, I started with 2 tomatoes, and mixed in with the onion and cilantro. I added more tomatoes, until it looked like there was an even tomato to onion ratio. That’s the goal.
Homemade Pico de Gallo
(adapted from Pioneer Woman)
Yields about 4 cups
4 on the vine organic tomatoes, chopped small
1 sweet onion, finely chopped
1 large bunch of cilantro, finely chopped
1 jalapeno pepper, seeds removed, finely chopped
Kosher salt, to taste
Place the first four ingredients in a medium mixing bowl, stir together. Squeeze juice of one lime on top. Stir again. Add a pinch or two of salt, to taste. Will last up to 24 hours in fridge.