StovetopMexican
Pico de gallo
Tomato, onion, jalapeño, cilantro, lime, salt. Knife work. Not a blender salsa.
Made it?
15 min · 15 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- ripe tomatoes, diced small4 (2 lb)
- white onion, minced1/2
- jalapeño, minced1
- cilantro, chopped1/2 cup
- lime1
- kosher salt1 tsp
Method
- 1
Dice. Salt. Lime. Jalapeño with seeds if you want heat.
- 2
Rest 10 minutes. Drain only if it is a lake.
- 3
A winter tomato is a different, worse pico. Salsa from a jar is then the honest move.
On the plate
With this, try
- With this dish, try making black beans.
Every bowl, every taco night. Onion in oil, beans and some of their liquid, cumin, salt. 10 minutes.
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- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
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- With this dish, try making avocado-tomato salad.
While asada or chicken rests. Only with a tomato that tastes like one. Chunks. Lime, oil, salt. Do not smash it.
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