Prep 15 mins
Cook 1 hr
This is great served with grilled meats, tortillas or chips.
- 6 plum tomatoes, chopped
- 1 medium onion, chopped
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- Combine all ingredients. Chill at least 1 hour. Serve.
This ended up being very good pico de gallo, after a few changes. First of all, I have never seen pico de gallo without chile peppers as an ingredient. I went ahead and made the recipe as written and, after allowing it to chill for several hours, I gave it the taste test. It had a pretty good flavor, but definitely needed something else in my opinion. I added about 3 more cloves of garlic, 1 chopped fresh jalapeno pepper, a little extra salt, some cumin, black pepper, and a little bit of sugar to cut the tartness. I ended up with a pico de gallo that is as good as any I've had in restaurants. My family devoured this and wanted to know when I was going to make it again. Thank you for sharing this recipe. It is a good base for adding ingredients of choice to intensify flavor.