Pico de Gallo; a cold Mexican dip made with fresh tomatoes, onions, cilantro, jalepeno peppers and lime juice is deliciously refreshing.
Pico de Gallo, or what I commonly refer to around here as homemade salsa, is one of our favorite Summer appetizers. When looking back through old recipes here on the blog, I realized that I never made a stand alone post for this one. Instead, it was actually buried in another old post with several other recipes.
I don’t know why it’s taken me so long to write a new post so this recipe can shine on it’s own, but I’m guessing that it has to do with the fact that whenever I make it, I’m generally entertaining and don’t have the time to take a photo. Pico de Gallo is so easy to make and I love the freshness of it.
Though I make this dip throughout the year, Summer is when we seem to make it most often while relaxing to music on the deck, playing cards with a cocktail or glass of wine.
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To make this recipe you’ll need fresh tomatoes, onions (I prefer the red ones), jalepeno peppers, garlic, fresh chopped cilantro, salt, lime juice and zest. Chop the tomatoes, onions and peppers in a small dice; then add them to a bowl. Mince the garlic and add that along with the remaining ingredients to the bowl and mix well; then refrigerate.
You can serve Pico de Gallo as a dip with tortilla chips, or top some grilled chicken or fish. It’s delicious! ~Enjoy!
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Pico de Gallo
- 8 Plum Tomatoes, small dice
- 1/2 Jalapeno Pepper, finely chopped
- 1 tbsp. Red Onion, finely chopped
- 1 Clove Garlic, minced
- 1 Lime, zest and juice
- 1 tbsp. Fresh Cilantro, chopped
- 1 tsp. Kosher Salt
- In a bowl, mix all ingredients together and refrigerate for at least 1 hour.
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