Pico de Gallo

Pico de GalloWe’re from Arizona so I can’t tell you when I started having pico de gallo.  It’s kind of like something that’s just always been.  When I lived in Yuma, Arizona it wasn’t uncommon to have a bean and cheese burrito with salsa for breakfast and in high school we always headed to a small 24 hour Mexican place for a midnight snack.  Pico is an amazing addition to eggs, burritos, fajitas, tacos, enchiladas, nachos, and a great dip for plain ol’ tortilla chips…mmmmm.  My plan for the next week is to post some of my favorite recipes using pico as a main ingredient!  I’m super excited, anyway.

Everyone makes their pico de gallo slightly different depending on their tastes. This is my latest version.  It’s been pretty much the same since I started making it until my friend Daisy from Delights by Daisy made me some of hers and I tasted something sweet that was missing in my own recipe.  That something “sweet” was a bell pepper.

Depending on how much time I have determines how I make pico de gallo.  I either chop all the vegetables by hand or use a food processor.  Naturally if you chop it all by hand you get the typical chunky, larger chopped vegetables.  If you’re in a rush a food processor makes everything smaller, but the flavor remains with additional juices.  The key is to put the ingredients you don’t mind being smaller in first.  I start with the garlic and jalapeño and save the tomatoes for last.  You can change up the quantities of the ingredients depending on your tastes.  I love tomatoes, so I tend to use a lot.  I also love cilantro so there’s always a ton of that in the mix as well as extra on top.

Pico de Gallo 2

Pico de Gallo Title

IngredientsPico de Gallo 3

  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and ribs removed
  • 1 bunch cilantro
  • 1 small-medium yellow onion
  • 1 green bell pepper
  • 5 roma tomatoes
  • 1 lime juiced
  • 1-2 avocados, chopped
  • 1/2 teaspoon salt or more to taste
  • 1 teaspoon cumin or more to taste

Directions

  1. If you’re not using a food processor, then get to choppin’.  This takes longer, but results in larger chunks which is typical pico.  If you don’t mind it slightly smaller and juicier then you can follow the rest of the steps with the food processor.
  2. Add garlic cloves and jalapeño in the food processor.  Pulse a couple times.
  3. Add onion, cilantro, salt & cumin and pulse a couple more times.
  4. Add bell pepper, tomatoes & lime juice.  Pulse a few times.
  5. Pour into a large bowl and stir in avocado pieces as well as additional salt, cumin, or lime to taste.
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