Pico de gallo is one of those condiments that makes a simple dish seem like it took a lot more time and effort than it did. I use it on nachos, tacos, burritos, chicken, and even on pasta. It just requires a few fresh ingredients and a few minutes to dice them. This recipe makes about 1 quart, plenty to share or keep all for yourself!
- 4 roma tomatoes, diced small
- 1/3 cup cilantro, minced
- 1/3 cup red onion, diced small
- 3/4 T vinegar
- 1/2 t salt
- splash of lime juice (fresh or packaged, about 1/4 t)
Dice the tomatoes and onions into 1/4-inch pieces, like this:
Separate the cilantro leaves from the stems. Mince the cilantro leaves, bout 1/3 of a cup. I find it easier to mince them if you roll the leaves in your hand first and then cut the roll up. Mix all of the ingredients in a bowl.
Store in the refrigerator. I like to serve mine chilled with tortilla chips as an appetizer, like this: