I think I fell in love with pico de gallo before I even knew that’s what it was called. Sometimes, when I want a salad, but don’t have anything but tomatoes and onions in the veggie drawer, I’ll throw this together, leaving the tomato and onion extra chunky, and serve it as the veggie/salad dish on a plate. It’s a great topping for meats, fish, veggies, burgers, tacos, salads, rice and beans, eggs, pretty much anything. And here’s a bonus, if you have leftover pico de gallo, mix it with some ripe mashed avocados, and voilà…GUACAMOLE!
Makes about 2 cups
1 large tomato or 2-3 Roma tomatoes
1/2 medium onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded and finely chopped
1 tablespoon red wine vinegar
1/2 tablespoon olive oil
Salt & Pepper
Chop up your veggies and place them into a bowl. Season with salt, pepper, vinegar and olive oil. Mix it up and serve! You can keep this refrigerated for up to 2 days.
To make guacamole, mash some avocados, sprinkle with lime juice and salt, and add in some of your pico de gallo. Awesome, huh?
I also love using pico de gallo leftovers to make Chicken Tortilla Soup.
- 1 large tomato or 2-3 Roma tomatoes
- ½ medium onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeno, seeded and finely chopped
- 1 tablespoon red wine vinegar
- ½ tablespoon olive oil
- Salt & Pepper
- Chop up your veggies and place them into a bowl.
- Season with salt, pepper, vinegar and olive oil. Mix it up and serve!
- Refrigerate until needed, consume within 2 days