This is Pico De Gallo. Whether you are eating a Spanish or Mexican meal and you need a spicy condiment to go with it or if you just want something with a little bite to go with some chips, you can’t go wrong with Pico De Gallo. But be forewarned if you don’t like hot and spicy food. Pico De Gallo can get a little hot. Personally, I love it with chips or sprinkled on my tacos. Enjoy this recipe from all of us at Filipino Chow.
- 5 medium-sized tomatoes, finely chopped
- 1 medium-sized onion, finely chopped
- 7-8 medium-sized, fresh jalapenos, finely chopped
- A few sprigs of cilantro, finely chopped
- 2 limes, juiced
- salt and pepper
- Start by peeling the onions and rinsing all the vegetables with water. You want them to be especially clean.
- Chop the onion and juice the limes first.
- Combine the chopped onions and half of the lime juice in a medium-sized mixing bowl then stir it to blend the juice and onions together.
- Now let this sit for about 30 minutes.
- While the lime juice and onion sits, you can chop the jalapenos, tomatoes and cilantro.
- After all that chopping, you can go ahead and add all the remaining ingredients to the mixing bowl.
- Stir everything together until it is well blended.
- You can serve the pico de gallo immediately or let it set for about 10-15 minutes to let the heat from the jalapenos get absorbed in the juices.
- Serve with tortilla chips or as a condiment for other dishes.
Picking the right jalapenos for this dish can be more difficult than it seems. It all depends on how hot you like it and choosing the right jalapenos for the amount of heat you want is a bit of an inexact science. In my experience, size doesn’t really seem to matter. It's the more mature jalapenos that tend to be hotter. You can tell the more mature jalapenos from the younger jalapenos by the skin of the pepper. The more mature jalapenos often have a slightly wrinkled texture to the skin. Also when you chop the tomatoes, discard the juice and pulp from inside the tomato.