Nothing beats fresh and this Pico de Gallo is the best I’ve had anywhere. Ripe plum tomatoes, crisp red onion, lots of cilantro and fresh squeezed lime juice with the perfect amount of heat. It’s funny how only a few ingredients can pack a huge flavor punch! This is one of those recipes you make over and over again without a recipe and it’s still perfect every time.
I like to use hot sauce instead of jalapeños because the hot sauce blends with the lemon juice very well and creates a uniform sauce throughout. You don’t always get that with diced jalapeños, but if you love them, add them (remember to remove the seeds and ribs).
Tip: Finely chop the ingredients the same size. Allow the flavors to marry at least 30 minutes before serving and always make a double batch!
Pico de Gallo
This Pico de Gallo is the best I've had anywhere. Fresh tomatoes, crisp onions and tangy lime juice can't be beat. It's great over chicken, beef, pork and seafood or with tortilla chips.
- 2 1/2 cups Plum (Roma) tomatoes, seeded and finely chopped (about 8-10 tomatoes)
- 1 cup red onion, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh lime juice (substitute with fresh lemon juice)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- a few dashes hot sauce to taste
Combine all ingredients in a glass mixing bowl with a spatula. Taste a reseason, as needed.
Cover and refrigerate at least 30 minutes before serving.
Tip: Make sure the tomatoes, red onions and cilantro are finely chopped and uniform in size.