Pico de Gallo

Pico de Gallo

When we were inn-sitting at Villa DeCary in Costa Rica, Nuria, one of the employees, taught me to make pico de gallo. She told me pico de gallo should have equal parts red, white and green, the colors of the Mexican flag.  These measures will get you close.  When you are done, adjust it according to whatever your eyeballs or taste buds tell you. Nuria taught me that if it’s too tart, add more salt. If it’s too salty, add more lime.

It’s best to mix your pico de gallo in non-reactive bowl made of glass, plastic, stainless steel or ceramic. Except for stainless steel, metal bowls may react to the acid in citrus or tomatoes and impart a metallic taste to the food.

I use pico de gallo on tacos and nachos. It can also be used as a dip for tortilla chips.

Active time: 10 minutes

Total time: 10 minutes

Specialized One-Butt Kitchen Utensils:

  • Nothing special for this one

Serves 6

Ingredients

  • 4 medium Campari tomatoes, diced
  • 1/2 yellow onion, diced
  • 1 jalapeno, diced
  • 1/4 green bell pepper, diced
  • 1/4 cup cilantro, diced
  • 2 limes, juiced
  • 1/2 tsp sea salt

Directions

Mix tomatoes, onion, jalapeño, bell pepper, cilantro, lime juice and salt in a non-reactive bowl.

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