If you love freshly grilled Mexican food, you’ve surely enjoyed pico de gallo on your favorite dish. While many focus on trying to get the grilled chicken or beef recipe down to a science, it is actually the pico de gallo that brings the fresh & sassy flavor to the fiesta. This can be made a few hours in advance and refrigerated so that the flavors have time to fully blend together.
Fresh tomatoes from the garden are the very, very best. There is no comparison.
“Cilantro, my favorite herb of all. I love you.”
English or garden cucumbers… either will work perfectly.
Add a few tears.
Add some garlic, lime juice, cumin, salt and pepper. Soak in the beautiful colors for a moment and then stir.
Pico de gallo
- 6 Roma tomatoes (other varieties of tomatoes will work just fine)
- 1 red onion
- 1 cucumber
- 1 bunch of cilantro
- 3 garlic cloves
- 1 small lime
- 1 teaspoon cumin
- Salt & pepper
- Half (or whole) Jalapeno pepper, seeds removed & finely diced (wash hands well after cutting pepper)
Using a sharp knife, dice tomatoes, onion and cucumber into small pieces and place in a medium bowl. Remove leaves from cilantro stalks and chop until small and add to bowl. Remove garlic cloves from garlic bulb. Peel and then use grater to grate into bowl. Cut lime in half and squeeze juice into bowl. Stir ingredients and add salt and pepper to taste.