Pico De Gallo – what?! It is basically a fresh tomato salsa with no tinned tomatoes in sight – beautiful. I love tomatoes – especially at this time of year – so this was a no brainer for me. I found this recipe on The Kitchn who explains pico de gallo perfectly, so I wont try and compete! I served this up with some mushroom and spinach quesadillas and sour cream and chive dip and it got wolfed down! There was some leftover, but it was even more delicious the next day! The juices had all soaked into each other and tasted incredible. I finished it with some stuffed peppers and salad the next day, but you could put this with almost anything.
1/4 whole white onion
1 garlic clove
1/2 teaspoon salt
1 jalopeno pepper
4 to 6 plum tomatoes
About 1/2 bunch coriander
- Finely chop the onion and place it in a small bowl. Using a microplane, grate the garlic into the bowl.
- Marinate the onion and garlic in lime juice. Cut the lime in half and juice half of it. You should have about 2 tablespoons. Add the salt and the lime juice to the garlic and onions, stir, and set aside for a few minutes while chopping the other ingredients.
- Chop the jalapeno. 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 the onions.
- Chop the tomatoes and coriander: Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.
- Adjust seasonings! Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.
Let it rest! Give it a few hours to marinate together and it will be perfect!
*Apologies for the lack of decent photo – I was clearly too hungry to think clearly! These are the quesadillas I made with them that you can find here!