I struggle to find anything more versatile than the humble pico de gallo salsa. I like to use it liberally on everything Mexican like tacos, burritos, nachos, quesadillas, and chili rellenos, instead of cocktail sauce with shrimp, instead of ketchup on a burger, as a salad dressing, or mixed with greek yogurt and/or melted cheese as a veggie dip.
As much as I would like to insist that any decent and worthy cook should make their pico from scratch, I have to admit I’ve come across some store-bought brands that are quite good. And in moments of weakness (read laziness), I have been known to stoop.
I labeled this recipe as “fast & easy” (see FAQ for definition). I need to qualify this by confessing that I rely on certain kitchen tools to make that possible. In particular, the “As Seen On TV” Vidalia Chop Wizard has become one of my favorite culinary short cuts. As I lack the knife skills of a properly trained chef, I must resort to such things.
1 pound tomatoes (about 4 small to medium)
1 cup chopped cilantro (I like tons of cilantro, but you can use as much as you like)
¼ cup fresh lime juice (about 2-3 limes)
1 bunch green onions (about 5-6)
1 medium jalapeno (or if you like to hurt yourself, use a habanero instead)
2 garlic cloves, finely chopped (optional)
Sea salt to taste
- Dice tomatoes into medium sized pieces (or slice tomatoes into ½ inch slices and dice using the larger blade on the Vidalia Onion Chopper). Place in mixing bowl.
- Cut jalapeno in half and carefully remove ribs and seeds. Dice into very small pieces (or use the small dicing blade on the Vidalia Onion Chopper). Add to the mixing bowl.
- Finely chop cilantro and add to the mixing bowl.
- Thinly slice green onions and add to the mixing bowl.
- Finely chop 2 garlic cloves (or squeeze through garlic press). Add to the mixing bowl.
- Squeeze limes and pulp (if desired) over ingredients in mixing bowl. I like extra lime juice, but use as much or as little as you prefer.
- Add salt to taste.
This makes 4 large servings. Feel free in to indulge as it’s very healthy. It can be served immediately, but I find the flavors mix well after a few hours in the fridge.