Tuesday, 9 August 2016

Brooke's Famous Pico de gallo

Pico de gallo is simply fresh salsa. It is made fresh and served with taco chips. My daughter Brooke loves it and makes it often and this is her version. This is a small recipe but can be easily doubled or tripled etc. You can also serve with tacos as well.


2 medium Roma tomatoes (chopped into small pieces)
onion (1/2 cup finely diced)
1 lime
Kosher salt to taste
1 jalapeño pepper or your preferred hot pepper (minced)
Chopped fresh cilantro ( ½ Cup)
I clove garlic (optional)


Chop the onion and place it in a small bowl.
Chop the jalapeño: Slice the pepper in half and nick off a small piece of the membrane or seed, and taste for heat. If the pepper isn't too hot, finely mince it. If it is very hot, remove the seeds and membrane from one or both halves, and then mince. You should have about 1 1/2 to 2 tablespoons of pepper. Add to to the onions.
Chop the tomatoes and cilantro: Chop the tomatoes into small chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.
Slice lime in half and squeeze the juice into the tomato mixture
Add salt to taste

Adjust seasonings: Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice.
Serve with taco chips.
Brooke loves Tostitos Hint of Lime taco chips with her Pico de gallo

The cast of characters.

Dice up the onion, about a half a cup and put in a small serving bowl.

Chopped the tomatoes into small pieces and add to the onions.

Mince up the hot pepper. This one is called Gusto and it is hot! Add to the tomato and onions.

Chop the fresh cilantro. Add to the mix!

Squeeze in the lime juice to your taste.

Season with some Kosher salt.

Serve with your favourite taco chips. 

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