As recipe developers and food writers, we love trying new foods and experimenting in the kitchen. This means that we end up with many different kitchens in our homes at all times. We regularly sample many foods and discover our household favorites, and end up creating a hodgepodge of regional food mashups.
Although you might not expect it, a staple condiment in our kitchens is pico de Gallo. This mild Mexican salsa is a combination of onion, cilantro, tomato, jalapeño, and lime juice. It has the ability to brighten up any dish, whether it’s typical Mexican dishes, like burritos and tacos, or other foods like scrambled eggs, baked potatoes or chicken gate.
Recipe Developer and Dietitian Nutritionist, Kristen Carli, MS, RDbrings us this recipe for a classic fresh take on pico de gallo that’s best served with tortilla chips or over decorated nachos.
Gather your ingredients for the classic pico de Gallo
To make this classic fresh pico de gallo, you can start by gathering your ingredients. For this recipe you will need white onion, Romaine tomatoescilantro, jalapeño and lime juice.
chop the vegetables
Get out that chopping board, because there’s quite a bit to chop. Cut the white onion, the Roma tomatoes and the jalapeño into very fine dice. It’s worth the tedious precision here – no one wants big chunks of onion in their pico de Gallo. At this time, you can also chop your coriander.
Add the ingredients to a bowl
Take out a medium sized bowl and add the diced onion, diced tomatoes, diced jalapeño, and chopped cilantro to this bowl. If you like your pico de Gallo spicier, feel free to add more jalapeño or even hot peppers at this time.
Garnish with lime juice and stir
Next, cut limes in half and squeeze the juice over the salsa. Lime juice will brighten up the flavors of this pico de Gallo. Using a wooden spoon, mix the ingredients together until well blended. Serve immediately with tortilla chips or store in an airtight container in the refrigerator to cool and allow the flavors to meld.