Pico de Gallo
August 18, 2011 § 18 Comments
My affinity for spicy foods came at a young age so naturally so did my love for Mexican food. By age four I was already eating raw onions like candy and requesting that my Mom put Tabasco in my grilled cheese sandwiches. As I got older my parents began taking me out to dinner at Mexican restaurants which is where I fell in love with guacamole and pico de gallo salsa.
Since I already made homemade guacamole at the beginning of the Summer, I figured it was about time that I tried making homemade pico de gallo.*Cue me running around the kitchen grabbing ingredients and chopping like a crazy woman*
Pico de Gallo
“A delicious harmony of vine-ripened tomatoes, onion, cilantro, lime, jalapeno, and Tabasco. Don’t worry, you can adjust the amounts of jalapeno and Tabasco to suit your taste preferences! Serve pico de gallo over chicken and fish or enjoy with tortilla chips.”
- 3 pounds (~8 medium) ripe tomatoes, diced with all pulp and seeds removed
- 1 small onion, diced
- 1 jalapeno pepper, minced with all seeds removed
- ¼ cup fresh cilantro, minced
- juice of 1 lime
- 1 teaspoon Tabasco
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- season to taste with salt, pepper, and cumin
- Throw all ingredients in a large bowl, mix well.
- Refrigerate for at least one hour before serving to allow the flavors to combine.
- Dig in!
Do you think you can handle it?!