Pico de gallo is basically a chunky style salsa, that is made with fresh tomatoes, onions, cilantro and chilies. One advantage that it has over salsa is there is less liquid, and that makes it a perfect filling for tacos and burritos. I love using it as a side salad with any Mexican type meal I make. It's also really tasty with breakfast burritos, or when used as a dip with tortilla chips.
Pico de Gallo - Chunky Salsa
2 cups tomatoes, seeded and chopped (sometimes I get lazy and leave the seeds in)
1/2 cup onion, chopped (about 1 small)
1 jalapeno, seeded and chopped (be careful when handling peppers, and use plastic gloves as you prepare them)
1 clove garlic, minced
1 lime, juiced
1 handful cilantro, chopped
Sea salt to taste
Mix everything together in a large bowl and store covered in the fridge for 30 minutes to allow the flavors to mingle.
Notes: Pico de Gallo will last up to 3 days covered and refrigerated.
*To give this recipe more heat, just add more jalapenos to taste.
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