Today we’re sharing a recipe for Pico De Gallo. This has quickly become a family favorite even over our beloved salsa.
We love the fresh taste of Pico de Gallo and what it lends to any Mexican dish we make. We have made it a point to make it any time we make Mexican food. While it goes great with all dishes we have tried we also enjoy having it for leftovers.
Previously we didn’t make it because we thought it was time consuming but it really doesn’t take that long to make after all. Maybe 10-15 minutes of dicing tomatoes, jalapenos, and onions adding a few spices and you are done. Then after it sits for a few minutes, it is ready to eat or can be refrigerated an be served at a later time.
It can be added as a topping on Mexican dishes but we have also used it in place of diced tomatoes. Often times we will just use this delicious topping in place of diced tomatoes for extra flavor and spice. Pico as truly become a staple food in our household due to how many different ways it can be served.
Pico de Gallo
Pico de Gallo is a classic Mexican tomato dip that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.
- 2-4 tomatoes, diced (their size will determine how many are needed)
- 1 jalapeno, finely diced
- 1/2 onion, finely diced
- 1 tsp garlic, finely diced
- 2-3 tsp lemon or lime juice
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- cilantro (to taste)
Finely dice the tomatoes, jalapeno, onion and garlic. Add ingredients to medium sized bowl.
Add lemon or lime juice and salt. Stir to incorporate.
Let sit for 10 minutes and drain liquid that forms in the bottom of the bowl.
Add cumin, chili powder, and cilantro and mix.
Let Pico de Gallo stand for 10-15 minutes so the flavors can marinate.
Place in an airtight container and refrigerate for longer storage.
How long will Pico de Gallo it keep?
Pico de Gallo will keep for a couple of days if stored in an airtight container in the refrigerator. You may find that you need to drain any excess liquid each time you open the container after storing.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.