Make a copy of this dish.
Pico de Gallo, a colorful salsa from our southern neighbor Mexico, is a great complement to taco Tuesday or any other kind of family get-together. Lime, jalapeños, cilantro, juicy tomatoes, and onions make for a basic yet flexible and delightful salsa. Making the pico de gallo in a large glass jar has two purposes: first, it will look lovely on your table, and second, it will be easy to store and keep the salsa fresh. Pico de gallo is a fun and easy way to add a burst of flavor to any dish, whether it’s grilled meats or chips.
Crunchy tortilla chips, spicy fajitas, or your beloved tacos are the perfect accompaniments for pico de gallo. For a more delicate flavor, try it spooned over a bed of fresh greens or as a colorful side dish with grilled chicken or fish. Also, it’s a great method to sneak some veggies into meals without overpowering people’s taste sensibilities, which is great if you have kids or people with sensitive palates.
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Vino Nobile
Servings:
8 to 10 What You Need:
– 6 tomatoes that are medium ripe and diced – 1 red onion that is large and finely chopped – 2 jalapeño peppers that are fresh and minced, with or without seeds for more heat, as desired.
– One cup of finely chopped cilantro
2-Two limes’ juice
Season with salt to taste. Add minced garlic, if desired.
What to do
To make a colorful kaleidoscope that is visually and flavorfully appealing, combine diced tomatoes, chopped red onion, and minced jalapeños in a big mixing bowl.
2. Add that distinctive herbaceous flavor by scattering fresh cilantro over the chopped ingredients, like confetti at a parade.
3. Squeeze in the juice of two limes, being careful to extract any seeds that may have escaped. This acidic tang brings out the flavors of each component and unites the dish.
4. Season with a big teaspoon of salt, stirring to combine. Taste to adjust seasoning—your taste senses are your instrument here, so trust them.
5. If you enjoy garlic, add it to the mixture and let its strong taste blend with the others.
6. Carefully pour the pico de gallo into a large glass container, cover with a lid, and refrigerate for at least one hour to let the flavors meld.
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