Pico de Gallo
This pico de gallo is the perfect balance of bright, tangy, and spicy. Made with Roma tomatoes and jalapeños, it’s great as a topping for tacos or a dip for chips. Fun fact: Rooster's Beak or "beak of rooster" is the literal translation.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 medium roma tomatoes (diced)
- 1 medium white onion (minced)
- 2 medium jalapeños (minced)
- 2 cloves garlic (minced into a paste)
- 1/2 C cilantro (chopped)
- 1/4 C lime juice (freshly squeezed)
- 3/4 Tsp kosher salt (to taste)
- 1/4 Tsp ground cumin
- 1/8 Tsp chili powder
Instructions
- 1
Add the diced tomatoes, minced onion, jalapeño, cilantro, and garlic paste to a large mixing bowl. Use a silicone spatula to gently toss everything together.
- 2
Once the veggies are mixed, pour over the lime juice and sprinkle in the kosher salt, ground cumin, and chili powder. Stir it all together and make sure all the ingredients are evenly distributed.
- 3
Cover the bowl tightly or transfer to an air-tight container and refrigerate for at least 30 minutes before serving so the flavors can mingle. Dassit.