Pico de Gallo Recipe
By Cassandra Clifford
My mother once offered to make pico de gallo for a family party with my father’s side of the family and absolutely everyone asked her for the recipe. The next time my dad hosted a party, my mom tasked me with making the pico de gallo in front of everyone in a cooking demo, though pico de gallo is really more chopping and assembling than anything else--no flame involved!
I didn’t realize this until going to a favorite Tex-Mex restaurant months ago, but most pico de gallo recipes do not include avocado. This one does, and in my opinion, that makes it the best ever pico de gallo recipe.
The other fantastic thing about pico de gallo is its versatility. In restaurants, it is sometimes served as an appetizer, like salsa, but it may be served with the main meal as well, which is how I ate it this weekend when making it to share with you all. The recipe I’m sharing with you is for a party-sized portion (my mom and I can eat pico de gallo like salad), so I would recommend cutting the recipe in half if you and your family want to eat it as a snack or an appetizer. Pico de gallo is a simple recipe, but it has to be eaten the same day you make it (unless you’re a fan of mushy and brown avocado).
Even if you’re the world’s worst cook, I guarantee you you’ll be able to make this recipe! Just be careful with the knife, and even though I know people around the world are breaking the habit of touching their faces right now, be sure you do NOT touch your eyes after cutting the jalapeño!
Ingredients
½ red onion, diced
2 avocados, cut into cubes
4 roma tomatoes, diced
1-2 jalapeños, diced (include the seeds and the extra jalapeño if you want a spicier pico de gallo)
2 tbsp chopped fresh cilantro
Salt and pepper (to taste)
1 lime
Directions
Combine onion, avocado, tomato, and jalapeño in a large bowl.
Add cilantro, salt, and pepper to taste.
Squeeze the juice of 1 lime over your pico de gallo and combine.
Serve with chips as an appetizer or as a side and enjoy!
