How to Make Pico de Gallo Condiment

Pico de gallo, the Spanish term meaning "roosters beak," is a condiment commonly served with Mexican dishes. Pico de gallo can be served with meat and vegetarian dishes and can be used to add flavor to scrambled eggs and tacos. You can also experience the intense flavors by eating pico de gallo plain with tortilla chips.

Things You'll Need

• Chef's knife
• Cutting board
• Glass mixing bowl
• Drinking glass
• 4 tomatoes
• 2 red onions
• 1 bunch cilantro
• 1 Jalapeno peppers
• 4 limes
• Salt and pepper to taste

Instructions

1. Rinse, slice and small dice four large tomatoes on a cutting board using a chef's knife, meaning dice the tomatoes to the size of large corn kernels. Transfer the diced tomatoes in a large glass bowl. Dice two large red onions smaller than the tomatoes. You can substitute yellow onions, which have a milder taste. Transfer the diced onions to the bowl.

2. Rinse one bunch of cilantro under cold water. Remove the cilantro leaves and discard the stems. Fine chop the cilantro and one Jalapeno pepper, including the seeds, and add to the bowl. Including the seeds adds heat to the pico de gallo.

3. Squeeze four limes by hand, or with a juicer, into a glass. Pour half the lime juice into the bowl and add salt and pepper. Taste the pico de gallo and add more lime juice, salt and pepper as needed. Refrigerate the pico de gallo until ready to serve.

Tips & Warnings

• Make sure there is a balance between tomatoes and onions

• Include the seeds because it adds heat

• Use fresh fried tortillas to scoop up the pico!

• It gets addicting quickly

References

• Authentic Southwestern Cooking; Lynn Nusom