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Quick Notes: Pico isn’t really something that I would generally feel needs a recipe, but I remembered that there was a time when I, too, had to look up a recipe for it. I prefer romas for this Easy Pico de Gallo because I feel like they hold their shape well, but this is pictured with slicing tomatoes because….well, it’s January and the romas look like trash.
Ingredients
- 6-8 Roma tomatoes
- 1 Jalapeno (if you like it spicy, feel free to add two. This is pretty mild)
- 1/2 bunch of cilantro
- 1/2 red onion (white is fine, too)
- 2-3 cloves of garlic
- 1 shit ton of salt (preferably rough ground or sea salt)
Instructions
- Chop tomatoes, jalapeno and onion and add them to a medium-sized bowl.
- Remove stems from cilantro, chop and add to bowl.
- Mince the garlic, add to bowl.
- Salt the ever-loving shit out of it. Really. It feels like a ton of salt. Keep tasting it and adding a bit at a time until it’s to your liking.
- Let sit covered in the fridge overnight. Stir it a couple of times throughout the sitting process to get all the flavors jiving. This isn’t completely necessary, but it makes it taste a million times better.
- Taste it and realize you didn’t add enough salt, and then salt it again before serving.
Make it a meal by serving it alongside this amazing Pork Chile Verde!
