How to make pico de gallo

how to make pico de gallo

How to Make Pico De Gallo. Pico de Gallo is an excellent way to add color to what might otherwise be a boring and bland Mexican plate. It's a great addition to tacos or tostadas. But it can also work as an appetizer when served as a dip. In the hierarchy of dips, pico de gallo definitely tops the list. It’s super fresh, packed with flavor and always seems to leave you with the feeling of “just one more scoop.” The best part is, you can throw together the best pico de gallo you’ve ever had with ingredients that are probably already in your kitchen. Dice up equal quantities of onion and tomato. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. Everyone loves this easy Pico de Gallo recipe, made in just 10 minutes with fresh tomatoes, cilantro, red onion, and jalapeño. The best topping for all of your Mexican food favorites. Learn how to make pico de gallo with these simple instructions. If you love Mexican food as much as I do then you have to have a homemade Pico de Gallo recipe on hand so you can whip it up every time you serve your favorite Mexican recipe. Make your own fresh pico de gallo at home with just a few ingredients. Making pico de gallo is easier than you think and is perfect with chips or tacos. How to Make a Pico de Gallo Salsa. Available fresh from many roadside stalls in Mexico, pico de gallo is a great salsa that makes a delicious appetizer or starter. This salsa goes well with tortilla chips or will add a piquant flavor when. How To Make Pico de Gallo. Yield Makes 2 to 3 cups. Show Nutrition Ingredients. 1/4. whole onion (1/2 cup finely diced) 1. garlic clove. 1. lime. 1/2 teaspoon. salt. 1 to 2. jalapeño peppers (1 1/2 to 2 tablespoons minced) 4 to 6. plum tomatoes (2 cups medium-diced tomatoes) About 1/2 bunch cilantro (1. Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe.