PICO DE GALLO

 

Justin loves my Pico De Gallo.  Kim also loves my Pico de Gallo, and both request it any time I ask what they want me to make.  Years ago when I was lucky enough to spend some time in Puerto Vallarta (thanks Janice!) the cook Mary Elena made the best pico.  I never could figure out how she got hers diced so tiny, but I try to dice mine at least very small.  Janice asked her for the ingredients, and of course there were no amounts.  Since I had been asked for my recipe I finally sat down and measured the ingredients as I went.  Obviously I have made it enough that I just eyeball the amounts but here is an actual recipe for anyone who wants to make it yourself!  Honestly once you make it you will never be able to buy HEB's pre-made pico again.  It just doesn't come close.

2 c diced grape tomatoes*

1/2 c diced yellow onion

1/4 c diced fresh jalapeno, include seeds if you want more heat

1/4 c diced fresh cilantro

2 TB fresh lime juice

1 TB Worcestershire sauce

1 TB EVOO (Extra Virgin Olive Oil)

1 t. garlic salt

Freshly cracked black pepper to taste

Salt to taste

Dice everything as small as you can.  Stir in the rest of the ingredients and taste.  If it's not fabulous add a little more salt until it is!

*Grape tomatoes have the most flavor throughout the year.  If it's summer and you have access to some yummy tomatoes by all means use them.  Otherwise use the reddest grape tomatoes you can find.