Bright & Spicy Pico de Gallo
Serve this amazing and fresh pico de gallo with tacos, fajitas, or on top of fish, beef, or chicken.
Ingredients
- 6 ripe Roma tomatoes
- 1 tsp kosher salt
- 1 fresh jalapeno, finely minced
- 4 slices of pickled jalapeno, finely mined
- 1 red onion, small dice
- Zest of 1 lime
- Juice of 1 lime
- 1 tsp red pepper flakes
- ΒΌ cup fresh cilantro leaves, finely chopped
- Salt and freshly-ground black pepper, to taste
Instructions
- Cut tomatoes in quarters and use a small knife to remove the inner flesh, seeds, and liquid.
- With the remaining flesh, cut into small dice.
- Season with salt and place in a bowl to rest for 45 minutes, draining out the liquid that releases from the tomato every 15 minutes.
- Combine drained tomato with the minced fresh jalapeno, minced pickled jalapenos, red onion, lime zest, lime juice, red pepper flakes, and fresh cilantro.
- Taste and adjust for needed lime, salt, or freshly-ground black pepper.
Notes
Many traditional recipes for pico de gallo will utilize white onion and serrano peppers. The colors and flavors of the red onion are fun in this version.
The leftovers will keep in the fridge for a few days.
The leftovers will keep in the fridge for a few days.