Super easy pico de gallo is one of my husband’s favorites treats. The spicier the better for him. I generally make this at least once a week, usually in conjunction with our taco night. Honestly this super easy pico de gallo is a must for taco night. I keep it on hand because it is a great snack when you need that afternoon pick me up. I recently mentioned to a friend that I had reworked his recipe. He looked at me with a blank look, upon which he said he had no idea what I was talking about. In any case, I took notes from him and have improved it to a pico de gallo that not only looks good but tastes great.
Use Fresh Ingredients
When looking at tomatoes, go for the freshest ones that feel plump and juicy. If you don’t like spicy food, leave the seeds out of the peppers. I always use a white onion and fresh cilantro. It is so easy to remember, 3-3-1-1, three tomatoes, 3 jalapenos, 1 onion, 1 bunch of fresh cilantro. I add a serrano pepper. You can leave the serrano out if you are adverse to heat in your pico de gallo, we like it so it stays seeds and all. Lastly add some garlic, lemon and lime juice and salt and pepper to taste and you are good. It’s a good idea to play some good music while you chop everything up and it will go much faster.
The one ingredient some people don’t like, cilantro
The last big chop is cilantro, some people DO NOT like cilantro. I have never made Pico de Gallo without cilantro so I can only vouch for using it. Please be careful when you buy cilantro, be sure you buy cilantro and not parsley. In a rush you can easily grab the wrong thing.
Once you have all the big chopped items in the bowl, pour the lemon and lime juice in. Salt and pepper to taste and give the ingredients a big stir like a giant salad.
It’s best to let the easiest pico de gallo sit for the best flavor
Plan ahead to make your easy pico de gallo so it has time to sit in the refrigerator. In a pinch you can make pico de gallo and serve it. I highly reccomend you make the pico de gallo and put it in the refrigerator for at least four hours. The longer the pico de gallo can rest in the refrigerator the better the ingredients bring out the best flavor in each other.
This Pico de Gallo could not be easier
This is such a simple recipe you will immediately have it memorized. Once you have everything chopped up you are ready! I start with the tomatoes, I put them in a bowl. Then I chop up the onion, into the bowl it goes. I have started wearing gloves to cut peppers. I cut so many peppers up one day it made my skin burn for a couple of days. My husband bought some gloves, they are powder free, latex free and puncture resistant. The gloves are a game changer! The gloves come in a box of 80, so you toss ’em in the trash when you are done. I cut up the jalapenos and the one serrano I use, then I toss the minced garlic in the bowl.
Quick Pico de Gallo
Ingredients
- 3 Ripe tomatoes
- 3 Jalapeños
- 1 Onion
- 1 bunch Cilantro Optional
- 1 Serrano Pepper
- 2 Cloves of Garlic Pressed or minced
- 1 Lime Juiced
- ½ Lemon Juiced
- Pinch Salt
- Black pepper to taste
Instructions
- Ok, once you have all of the beautiful produce rinsed and ready, it’s time to get to work chopping! Chop up those beautiful tomatoes, toss them in a large bowl. Slice up the onion, toss chopped onion into same bowl with tomatoes. Chop up the jalapeños, if you can’t handle heat take the seeds out but seriously the seeds are what make jalapenos what they are… , chop up the serrano, if you can’t handle the heat you can leave the serrano seeds out. Toss your peppers into the bowl with tomatoes and onion. Do a rough chop on your cilantro and mince your garlic, you can also just press it since we are not cooking it and it will be fine. Put cilantro and garlic into the bowl with everything else. Once everything is in the bowl, add the lime and lemon juice, a pinch of salt and pepper, you can add more to taste.
- Using two big spoons toss the pico de gallo to get that lime/lemon everywhere and refrigerate. You can eat immediately but the flavors will be so much better the longer you refrigerate. I tend to make pico de gallo in the morning and serve for dinner.
Melissa
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