I admit, I’ve never actually made pico de gallo before…..I’m not entirely sure why because it’s about the easiest thing on the planet to do, but I never made it myself until recently.
Store bought pico is fine; it’s great when you’re lazy like I am, most of the time, but homemade is actually a lot better. (Now I feel like Ina Garten.)
But, I digress.
I made it, for the first time a few weeks ago when I decided to do my Faux Chipotle Burrito Bowls (full details still coming soon). I decided that the only way to be truly “faux” was to also make my own pico de gallo.
I don’t know how that makes sense either, but here we are.
On the upside, I realized since I’m making it myself, I don’t have to add in cilantro, which is so gross. I am very much in that camp that believes that cilantro tastes like soap; I don’t know what it is, but it’s just the worst. It ruins everything for me. Granted, I can handle it in very small amounts, but I’d rather not have it at all.
Now if you love cilantro (and are actually still willing to read this), you’re welcome to add it to your heart’s content, but this recipe has no cilantro in it…at all…anywhere….nada.
This is one of those things that even that even the least experienced cook can do; as long as you know how to dice things (and not cut your finger off in the process) you’re golden here.
One thing I did do, which might require some extra “skill” was seeding the tomatoes (AKA taking the seeds out of the tomatoes) before I chopped them. This pico gets juicy enough without all the extra water and seeds from the tomatoes, so I just didn’t see a point to keeping them in there. Besides, sometimes the seeds can get bitter when they’ve been in a mix like this, so it wasn’t a risk I wanted to take.
But, seeding tomatoes is easy. You just cut the tomatoes in half and use a spoon to take out the middle part where the seeds and the core area is. You can use the spoon to kind of cut around it all.
Then you’re left with the outer flesh/shell of the tomato itself.
As you can see, with the lime juice and the amount of salt added, it creates it’s own liquid as it sets, so you really don’t miss the extra juicy part of the tomato.
And this was done after it only sitting for about 10 minutes. It produces more liquid the longer it sits.
I also use Roma tomatoes; I just like them better, but you’re welcome to use whatever you like.
Outside of tomatoes, all you need is a nice sized onion, 2 jalapenos (or 3, if you’re daring), one lime and salt.
Finely dice everything, take the seeds out of the jalapeno (add cilantro, if you must), juice the lime over all the pretty chopped things in a bowl, sprinkle with salt, mix it all together and let the amazingness happen.
- Mix the chopped tomatoes, onion, and jalapenos in a bowl.
- Cut the lime in half and juice the entire lime over the mixture and sprinkle with salt. Mix well until all is coated with salt and lime.
- Allow to sit for 10-15 minutes, preferably overnight, before serving.
Add cilantro in there at some point...if you must....
1 thought on “Easy and Delicious Pico de Gallo”
I prefer homemade dishes in each case! What you show looks very yummy!