let's make Pico de gallo!
Pico de Gallo
What you need:
4 roma tomatoes
1 fresh jalapeño
1/4 of large white onion (or 1/2 of a smaller one)
Lime juice (or juice of one fresh lime)
Cilantro
Mandolin chopper with small grate attachment OR
Amazing knife skills and lots of patience
What to do
Cut tomatoes in half lengthwise(hotdog style)
Cut Jalapeño the same, and remove seeds
Wash your hands right away if your skin is as sensitive as mine
Cut off part of the white onion to use and cut into pieces that will fit the chopper
Use the small grate attachment for your madonline chopper and chop tomatoes, Jalapeño, and onion.
If you using fresh cilantro, you can chop that too.
Add line juice and give it a good mix.
Let set for a few hours in the fridge before serving!
#picodegallo #jalapeno #quickrecipes #easyrecipes #mandolinslicer
Pico de Gallo, also known as salsa fresca, is a fresh salsa made from diced tomatoes, onions, jalapeños, and cilantro. Its origin lies in Mexico, and it is commonly served with tortilla chips or as a topping for various dishes, including tacos and grilled meats. For the best flavor, choose ripe roma tomatoes, as they are less watery and provide a firmer texture. The balance of lime juice adds freshness while jalapeños give it a spicy kick. When making Pico de Gallo, allow it to sit in the fridge for a few hours before serving. This resting time lets the flavors meld beautifully and enhances the overall taste. If you prefer a milder salsa, you can control the heat by adjusting the amount of jalapeño or by removing all seeds before chopping. Additionally, consider other mix-ins such as diced avocado or corn for added texture and flavor complexity. Serving Pico de Gallo at gatherings is a surefire way to impress your guests. Pair it with your favorite chips, or spoon it over grilled chicken for a refreshing twist. Its versatility makes it a staple in many households, especially in the summer months. Embrace the freshness of this classic salsa and enjoy it as part of your next meal!