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 it 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 a 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. Here are some of my favorite uses for this recipe:
Active time: 10 minutes
Total time: 10 minutes
- Nothing special for this one
- 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
Mix tomatoes, onion, jalapeño, bell pepper, cilantro, lime juice and salt in a non-reactive bowl.