23 July 2013

The best home-made Picco De Gallo, ever.

If I'm being truthful with y'all, I'm not very good in the kitchen. I don't have a huge passion for cooking or baking, yet. But I'm working on that, k? But I do, however, make the best fresh Picco De Gallo ever. I mean, it's legit. So, I am here to share it with you, because I think the process I use to make it is a little different than most!

Okay first, here are your ingredients. Just a heads up, if you follow this exact recipe, it will make a really big batch of it! I don't make it that often, so when I do, I make a lot so that we can use it sporadically throughout the week. So feel free to cut in half! And of course, modify to taste. Another thing to note: I either put an entire jalepeno pepper in. Or to mix it up, I will put 1/2 of a jalepeno and one whole serrano pepper (not as spicy as a jalepeno!).

  •  5-6 vine tomatoes (de-seeded)
  •  1 red pepper
  •  1 green pepper
  •  1 medium sized white onion
  •  1/2 a large jalepeno (de-seeded)
  •  1 serrano pepper
  •  1 bunch of cilantro
  •  1 clove of garlic (or a spoonful of pre-chopped garlic)
  •  1 squeezed lime
  •  1 squeezed lemon
  •  salt to taste

Honestly, the key to a good Pico De Gallo (in my opinion), is de-seeding the tomatoes. If you don't, the salsa will be goopy and slimy from the seeds. This is the part that is the most time consuming, though. So it's up to you. But I highly recommend de-seeding!!

After I combine the tomatoes, onion, and peppers, I get out my food processer for the rest. Ours is a little bit old and teensy, but it gets the job done! I de-seed and chop the jalepeno and serrano pepper into small-ish chunks, slice up the cilantro and throw it in the food chopper with a spoonful of garlic and then let it run until it's chopped super fine. I do this because all of these flavors are super strong, so I like to be sure that it's spread evenly throughout the salsa. I would hate to get one big chunk of jalepeno and burn my mouth!

Hope you all enjoy this yummy Pico De Gallo!! It's delicious!! It goes great just with chips, or on grilled chicken, on omelet's, fajita's... the possibilities are endless! :-) 

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jess said...

Whoa, that looks amazing - perhaps I'll make the effort of getting my food processor out from the super high, hard to reach cupboard!


Amber Gregory said...

Mandy, this looks amazing! I love pico and have never seen it made with sweet peppers before. Going to give this a try :)

Karli @ The Bonnie 5 said...

I'm totally making this. Looks amazing! xo

tiffany | monuments and melodies said...

i don't like to cook, but seeing as how i find a reason to put pico on anything, i'm making this STAT! thanks for sharing ;)

Devon Nicholls said...

Yay!!! Can't wait to try this!!!!

Ashlea with an a said...

That looks fabulous! I cant wait to try this.

kylie said...

This looks great!! Can't wait to try it!!

Kaylin said...

I want this RIGHT now.
THanks :)

Trine-Marie said...

Yum, that looks (and sounds) so delicious! A recipe is so much more tempting when it is posted with great pictures :)

StephanieB said...

Oh YES YES YES!!!! So going to make this!! Thank you!!!

Toyota Smith said...

I really like the way you have put this recipe together, I think it's a really easy and inviting way to read a recipe, hopefully I can make this when my tomatoes finally come to fruition!

The Gray Fam said...

I typically wont make a recipe without positive feedback from readers who have made it themselves, but this looked so good that I went ahead and made it. It was a HUGE hit at our family getaway. It makes a good amount and it was totally gone by the time we left. I have craved it so much since then, that I just made a second batch. Thank you so much for sharing!

BTW, it is excellent with avocados. I added it both times and the lemon and lime juice keep them from browning... MMMM!