Fresh Pico de Gallo

There’s no dip quite as refreshing and as versatile as freshly made Pico de Gallo! It’s so light, nutritious, and easy to make! I always love putting it in home-made tacos, burritos, or even just as a healthy dip for chips! It’s also so customizable to your taste pallet! You can add more lime for more citrus, or cut up additional jalapeno for more kick, its totally up to you. However way you make it, it’s perfect for enhancing your Taco Tuesday (or any of the other weekdays, for that matter). Without further ado, let’s dip into the recipe!

Ingredients
-10 roma tomatoes, diced small
-1 whole white or red onion, diced small
-2 jalapenos, deseeded finely minced
-1/2 cup minced fresh cilantro
-Juice from 1 whole lime
-Salt, to taste

Procedure
1) Cut your white or red onion into small dices. Place in a bowl of cold water and allow it to soak in for at least 10 minutes to remove the “onion bite” flavor from the onion
2) Drain your onion and add it to a mixing bowl
3) Add the other ingredients to the bowl and mix it up, adding as much salt as you like until it’s seasoned to your liking.
4) Seal with plastic wrap and let chill in a fridge for 10-15 minutes to let the ingredients mingle and socialize. This will help allow the flavors to meld together more.
5) Remove from fridge, and serve it up with chips, tacos, burritos, etc.

Observations/Tips
1) Roma tomatoes are the ideal tomato for this because it’s easier to cut up, and there generally not as much pulpy goopy seeds as, say, a campari tomato.
2) Tomatoes in general are very watery, and they will make the overall pico de gallo more watery over time. Slightly drain the excess liquid or serve with a slotted spoon to prevent your taco into tortilla soup.
3) You can adjust to your liking. Jalapenos are generally milder, but you omit them if you don’t like spicy. Or you can add more and sling a few seeds in there to make it spicier (or just replace it with something like ghost pepper in there if that’s your kind of thing).