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!
Some notes
- 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
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
1 lime
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.
