This is the Best Pico De Gallo Recipe Ever!
Pico De Gallo is my absolute favourite snack! Lunch, I mean dinner, okay, I’ll eat Pico De Gallo anytime! Fresh tomatoes, crisp cilantro, fiery jalapenos, with the salty chips creates the all around sense enlightening treat! Tomatoes cool the fiery heat of the jalapenos! You will laugh the next time you head out to a Mexican restaurant and they hand you a dish with diced tomatoes and onions, Nope! That’s not the pico de gallo I want!
I’m not saying that I’m 100% spoiled here, but being the chef’s wife, I pretend to make myself useful in the kitchen so that I can snack on Pico De Gallo while waiting for dinner to be done. Most of the time I’ve made myself so useful, aka I’m full, I can’t even eat dinner! This recipe is best if you let it sit for 1-2 hours after making it so that all of the juices and seasonings can mix together. Good luck getting it past anyone who has already tried it, though! Once you start, you just can’t stop! You can serve the pico de gallo either as an appetiser or use it on top of grilled chicken and so much more!
Of course, I recommend that you find these ingredients either in your own garden or the farmers market, a fresh truly ripe tomato will make the pico de gallo taste even better. Of course, if you cannot, do not fret, everything will be okay. This recipe is very easy to increase, I’m forever doubtful that you would ever want to make less, but if that is what you come across, you can easily reduce the ingredients and still have a great Pico! This dish is perfect for family gatherings, parties, dinner parties, picnics and so much more! You can reduce or increase the heat by removing or keeping the jalapeno seeds.