Pico de Gallo

Now it’s time for another Tex-Mex topping that you can find on virtually any dish. I used to think pico was gross because I don’t like tomatoes (unless they’re in other things). But pico doesn’t really scream tomato to me and I love it (I’m thinking it’s more of a mental thing than actual taste). So dice some roma tomatoes (or plum tomatoes). I like to use roma rather than other tomato species since there’s less of the tomato-y inside mush and more of the flesh, which is really what you need for this. But use whatever you have, it doesn’t matter.

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Pico’s really easy. On top of diced tomatoes, add some diced onions, jalapeños, and cilantro. Add as much jalapeño seeds as you want heat and you can use red onion, but white onions are much milder so your dish won’t just be a mouthful of red onion.

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Then, squeeze in a little lime juice. Finally, I season my pico with salt, pepper, cumin (always cumin), garlic powder, and chile powder. Mix it all together and you have pico.

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After it’s done I let it sit in the fridge for at least half an hour so that all of the flavors meld together and you have a nice little pico for your tacos, enchiladas, flautas, or you can use it as a mild salsa.


Pico de Gallo

Prep time: 15 minutes

Ingredients

  • 4 roma/plum tomatoes
  • 2 jalapeños
  • ½ cup onion
  • ¼ cup cilantro
  • Juice of ½ a lime
  • ½ tsp chile powder
  • ¼ tsp garlic powder
  • 2 tsp cumin
  • ¼ tsp salt
  • ¼ tsp pepper

Preparation

Dice tomatoes, onion, and jalapeños and mix in a bowl. Mince cilantro and add to the bowl along with the lime juice. Add cumin, garlic powder, chile powder, salt, and pepper and stir to combine. Let sit in fridge for at least 30 minutes before serving.

Gluten-free, dairy-free


 

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