Pico de Gallo

A super simple and refreshing dip/condiment/topper/side dish that is only four ingredients + some spices you probably already have in your pantry. Ways to eat this wonderful-ness?

A salsa substitute with some deliciously salty tortilla chips and, of course, a side of guac and/or queso.

It goes wonderfully as a topper or filler in any Mexican [or non-Mexican] dish!

Use it as a chopped tomato replacement to make it a bit more flavorful, such as on a 7-layer dip.

PICO DE GALLO

Yields: 2 cups Prep Time: 10 minutes + time in fridge for marrying

Make it ahead or use it right away! If you make it ahead – store in an airtight container, in the fridge, for up to 1 week.

INGREDIENTS

4 plum tomatoes, seeded and diced

½ red onion, finely chopped

1 large lime, juiced

handful of fresh cilantro, chopped

½ tsp. cumin

¼ tsp. garlic powder

¼ tsp. onion powder

1 tsp. kosher salt

DIRECTIONS

In a medium-sized bowl [or Tupperware], combine your chopped tomatoes, onion and cilantro.

Squeeze in the juice of one large lime and toss.

Add the cumin, salt, garlic and onion powders. Toss again until everything is well combined.

Cover and place in the fridge for a couple of hours. The longer you let it sit and merry, the better it will taste.

#mexican #fresh #appetizer

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