I made some pico de gallo for my huevos rancheros the other day and it was so delicious that I decided that it deserved its own post. Besides, it’s so versatile that I know I’ll be referencing it a lot so it needed a unique link.
I’ve never been overly impressed with pico de gallo in restaurants but when I tasted this I was literally blown away. Okay, not literally, figuratively blown away. But, still, it was amazing. I’m not sure where the magic is lost when it’s prepared in a commercial kitchen, but it is always lacking. Whatever the reason, it was so good that I gobbled it up with a fork by itself. Pico de gallo no longer seemed like a condiment, but a yummy yummy salad.
Pico de Gallo
Pico de Gallo
- 1 large ripe tomato ($1.15)
- 1/2 medium vidalia onion ($0.25)
- 1 medium lime ($0.32)
- 1/4 bunch cilantro ($0.17)
- to taste salt ($0.02)
- STEP 1: Cut the tomato and onion into a very small dice. Wash the cilantro and shake dry. Roughly chop the cilantro. Combine the tomato, onion, and cilantro in a bowl.
- STEP 2: Squeeze the juice from half of the lime over the mixture and sprinkle with 1/4 tsp of salt. Give everything a good stir and then adjust the lime and salt to your liking.
Step By Step Photos
Wash the tomato and cilantro well before beginning. I actually used about twice the cilantro that is pictured here, about 1/4 bunch.
Roughly chop the cilantro and cut the tomato and onion into a very small dice. Combine all three in a bowl and squeeze the juice from half of the lime over top. Sprinkle with about 1/4 tsp of salt, stir everything together and then adjust the lime and salt to your liking.
This was so good that I pretty much put it on everything I ate all week… and then just at it by its self sometimes too. My new favorite!