It’s funny, as a kid and even teenager to young adult, I couldn’t stand pico de gallo. I always asked for my food in restaurants to be served “minus the pico please”.
Now, I love the stuff.
My tacos, taco salads, fajitas, burritos, etc. seem to all be missing something without pico (and of course guacamole). Funny how our palates change so drastically as we get older. 😉
So, below is my go to pico recipe. I love it because it’s so easy and quick to make and I can adjust the ingredients easily to make it more spicy or mild depending on my mood or who else I might be feeding. 🙂
Alrighty then, here we go.
- 6 Roma (plum) tomatoes, diced
- ½ Red onion, minced
- 3 tablespoon chopped fresh cilantro
- ½ Jalapeno pepper, seeded and minced
- ½ Lime, juiced
- 1 Clove garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Kosher salt and fresh ground pepper to taste
Combine the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl (I guess I could have just said “combine all ingredients” 😉 )
Try to refrigerate 2-3 hours before serving to allow ingredients to meld together for best taste.