Serves 6-8 People
This is a party in a bowl. Making this dish seriously helps me unwind by turning up the tunes and perfecting my chopping skills. The finer you chop your vegetables the more flavors that will end up intertwined on your chip. The more flavors on your chip mean a larger fiesta in your mouth. I recommend sharpening your knives and taking out your best cutlery when making pico de gallo, as it extremely aids you in fine-tuning your chopping and dicing skills. This appetizer is so easy to make because there is no need to mess with the stove or oven. You only need a cutting board and one of your sharpest knives to make this party favorite.
Ingredients:
3-4 Beefsteak tomatoes or 5-6 Roma tomatoes finely chopped
1 medium onion finely chopped (any color)
1 jalapeno, seeded and finely chopped
1 bunch of cilantro
juice of one lime
½ tsp salt
dash of pepper
tortilla chips
Instructions:
1. Dice up your tomatoes, onion, and cilantro and place in a bowl.
2. Remove the seeds and center of the jalapeno. Dice the jalapeno and add to the bowl.
3. Squeeze the juice of one lime into the bowl.
4. Add pepper and salt to the bowl.
5. Mix the ingredients.
6. Serve with tortilla chips.
Additional Information:
I often like to remove the majority of the seeds and juice from the tomatoes when making my pico de gallo. This ensures the mixture doesn’t become like a sauce but instead a dip made of firm vegetables. The best tomatoes to use for pico de gallo are Roma tomatoes because they do not have as many seeds or juice. However, Roma tomatoes can be difficult to find in Costa Rica. I often end up using beefsteak tomatoes and they work great as well.
This is a great appetizer to bring to a party. Many of you know that I enjoy making dishes that last the entire week for easy meal prep. Pico de gallo is not a dish that is going to last for a full week in your refrigerator. It is best to consume it within 3 days of preparation. It is a great addition to any lettuce salad or a topping to tacos if you are looking to use it in other recipes within your allotted time window.
When consuming or buying tortilla chips, I like to look for chips that are made of corn tortillas because they are gluten-free. In addition, it is best to consume tortilla chips made with healthy oil. This may include olive oil, sunflower oil, coconut oil, or avocado oil. The following are brands that I would recommend: Perfection Snacks, Late July Snacks, Sabor Mexicano Homemade Chips, and Mi Nina.
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