Pico de gallo is so simple, it's awesome. In my house growing up, it was meant to compliment, not overpower the meal you were eating. Some might call it a salsa but it's chunky not saucy. It's great with just about anything but we just break out the chips and dig in.
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Step 1: Ingredients
- 2 medium sized tomatoes
- 1 large clove or 2 small cloves of garlic
- 2 jalapenos
- 1 lemon
- 1/4 onion
Step 2: Jalapenos, Roasted Please!
Take your two lovely large jalapeños and turn your burner on medium high. I have a flat top electric stove so I just put the chiles right on the burner. If you don't have a flat stove, you can easily roast them under the broiler (keep a close eye!!) or in a dry skillet.
Roast them until the skin is blackened and the chiles are still a little firm to the touch. The popping and dancing the jalapeños do while roasting is normal, enjoy the show.
Step 3: Chop, Dice, Mince
While your jalapeños are cooling down, chop your tomatoes into cute cubes, add to a bowl.
Mince your garlic.
Next, chop your cilantro. I like to bunch it up and try to roll it. Then I take my knife and run it through, over and over so we don't get huge cilantro leaves.
Cut a 1/4 off of your onion. Cut the rings in half and kind of stack them on top of each other. Cut into a fine mince. We're going for teeny pieces of onion. You can make them as big or small as you like, I just prefer a mince.
Now that your jalapeños have cooled down, rub the skin off gently with your thumb. Not all of it has to come off, just whatever will rub away. I made this for a friend so I de-veined and de-seeded the jalapeño, it's completely optional. Cut the jalapeño into strips, stack on top of each other, and run your knife through.
Step 4: Lemon & Spices
Cut your lemon in half and squeeze its juices into your bowl. I like to use my hand as a strainer, it's one less dish to wash.
Shake and taste. I never really measure how much spice I use in a lot of the cooking I do. Shake some cumin and salt into the bowl, give it a good stir and taste. Start with a little and add accordingly.
Eat this with everything....well not everything.