pico-de-gallo

Pico De Gallo

pico-de-gallo

Made with just a handful of ingredients, this pico de gallo recipe is fast and simple to make—just as it should be. Selecting the right tomatoes is the key: Opt for the firmest heirlooms you can find, which balance flavor with the right texture and help avoid a watery salsa. The finished pico de gallo is far better than store-bought—use it to top our Tex-Mex enchiladas or spoon it over a layered queso. It’s best used the day it’s made, but will hold in an airtight container in the refrigerator for a day or two.

If you’re looking to experiment a bit more, remember that nearly any vegetable or fruit can be turned into a salsa, just follow this formula.

Editor’s note: This recipe was originally published on January 12, 2017.

Ingredients

Makes about 2 cups

2

large tomatoes, preferably heirloom, chopped

¼

onion, chopped

2

jalapeños, finely chopped

1

garlic clove, finely grated

cup cilantro leaves with tender stems, finely chopped

3

tablespoons fresh lime juice

Kosher salt


Redazione

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