Step 1: What You'll Need
Spatula or Spoon (for mixing)
Food Processor (optional)
6 Roma Tomatoes
1 Bunch of Cilantro
1/2 Small Red Onion
2 Large Cloves of Garlic
1 Tablespoon Lime Juice (or juice of 1 lime)
Jalapeño, Serano, and Habanero peppers (quantity varies)
1/4 teaspoon Salt
Step 2: Prepare the Tomatoes
Rinse the tomatoes and cut the stem end off.
Quarter the tomatoes and remove the seeds from the inside.
Dice the tomatoes. If using a food processor, chop the tomatoes with a few quick pulses. There should be no pieces bigger than roughly 1/4 inch, but be careful not to over do it. You don't want the tomatoes to be mushy.
Place the tomatoes in your mixing bowl.
Step 3: Prepare Onions and Garlic
I've found that adding the lime juice while processing the onions and garlic keeps me from tearing up as bad.
You'll want to dice these pretty finely, but again, use short pulses and be careful not to over process, you don't want this to be a paste.
Move the onion/garlic mixture to your mixing bowl.
Step 4: Prepare the Peppers
When you're selecting your peppers look for fruits that have a waxy luster and firm flesh. I've found that the darker peppers tend to have more heat.
Rinse the peppers and cut off the stem end.
If removing the seeds, cut the peppers in half lengthwise and remove all the seeds and the white matrix from the center.
You'll want to chop the peppers very finely.
Once they're chopped, add them into the mix.
Step 5: Prepare the Cilantro
Rinse the cilantro and cut the leaves from the stems. I hold the stems with the leaves pointed away from me and run my knife along the stems. After cutting all the leaves off, remove any larger stem pieces before chopping the cilantro.
Bunch the cilantro with your hand and slowly pull your hand away as you chop. Regather the cilantro and repeat this step 2 or 3 times.
If you over chop the cilantro it will bruise and become dark green.
Once you've finished chopping add it to the mix.
Step 6: Add Salt and Mix
After you've added the salt fold it all together until thoroughly mixed.
This recipe yields approximately 4 cups of Pico de Gallo.
I eat it with my favorite tortilla chips, in burritos, with black beans and rice, or in pita bread with my hummus.