Nerdism at its best

April 3, 2015

Pico de Gallo

Pico-de-Gallo

So I have been looking for veggies to be able to put inside my diet friendly burritos I make for myself the problem was trying to keep it simple. In comes Pico de Gallo. Here is my recipe I don’t ever measure so I estimated.

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About This Recipe

  • YIELD: Makes about 1 quart
  • TOTAL TIME: 30 minutes
  • SPECIAL EQUIPMENT: Fine mesh strainer, large bowl

Ingredients

  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
  • salt (to taste)
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon lime juice from 1 lime

Procedures

  1. Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
  2. Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.

 

One Comment On “Pico de Gallo”

  1. Pingback: Chicken, Pico de Gallo, and Bean Burritos | joshbieber.com

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