Salsa Essentials: Down & Dirty Pico de Gallo

11
Andy Anderson !

By
@ThePretentiousChef

This is a simple recipe to prepare, and tweaking the salt and lime juice just just right, you will come up with some wonderful flavors. I use it as a dip for chips, as a salsa for quesadillas; just about anywhere you would use salsa.

FYI: The longer it sets, the better it tastes. Time is this recipe's friend.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • PLAN/PURCHASE

  • 6 medium
    tomatoes, diced, i prefer roma
  • 1 large
    yellow onion, diced
  • 1 c
    cilantro leaves, chopped
  • 1 large
    jalapeno, seeded and diced
  • 1 large
    lime, juice and zest
  • 1 pinch
    ground cumin, or to taste
  • ·
    salt, kosher variety, to taste

How to Make Salsa Essentials: Down & Dirty Pico de Gallo

Step-by-Step

  1. PREP/PREPARE
  2. Gather your Ingredients (mise en place).
  3. Chop the onions and the tomatoes.
  4. Chef’s Tip: You should have equal amounts of the tomatoes and onions.
  5. Combine the tomatoes, onions, cilantro, jalapeños, lime zest, and garlic (if using) in a non-reactive bowl, and thoroughly combine.
  6. Add the cumin, salt, and lime juice, to taste.
  7. Chef’s Note:: I typically like a bit more lime juice, but that is just me.
  8. Cover, and let sit in the fridge for a few hours before using… The longer it sits, the better it will taste. Give the ingredients a chance to know one another.
  9. Chef's Note: Let the salsa come to room temperature before serving.
  10. PLATE/PRESENT
  11. Serve with chips, or anything else that comes to mind. Enjoy.
  12. Keep the faith, and keep cooking.

Printable Recipe Card

About Salsa Essentials: Down & Dirty Pico de Gallo

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican




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