This isn’t a meal, but it’s yummy. Oh, I absolutely love Pico de Gallo—the freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all.
Here’s the most important thing I learned about Pico, the tomatoes are only one part of the ultimate product. The jalapenos, the cilantro, the onions—they require equal billing with the tomatoes to make Pico de Gallo work.
Chop jalapenos, tomatoes and onions into a very small dice.
(Leave seeds in your jalapenos for a hotter pico).
Adjust amount of jalapenos to your preferred temperature.
Next, chop up a nice-sized bunch of cilantro.
Just remove and discard the long leafless stems before chopping.
No need to remove the leaves from the stems completely.
Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl.
Add salt to taste and stir again.