If there were any food in the world that would win best supporting role it would definitely be Pico de Gallo. It completes anything. Everything. It can be served as an appetizer, with an entre, a snack, for breakfast, lunch or dinner. On the side, on the top. Pico shines and makes every major role look even better (and taste better too).
Pico de Gallo is easy, fresh and can be thrown together in minutes. You can add more or less of your favorite ingredients. You can make it Aubrey’s style and add extra spices extra peppers, or you can keep it simple. It’s all up to you and what you’re serving it with.
Here is my reaaaal advice for pico de gallo. Because it is served as is- all fresh ingredients- for the best flavor you gotta go with the best, most colorful, most beautiful veggies and spices. Most recipes call for roma tomatoes, but I swear since they are produces in such mass quantities their quality is usually sub-par. Get the best, deep red tomatoes ok? ok? If your worried about the “juice” then dump a little out.
LASTLY- pico is also, typically, all hand chopped. Thats a lotta chopping. Here are my favorite tools.
- a chef’s knife. Use it for the cilantro, onion, pepper, lime. Its big- so you have control when cutting food into tiny bits. and SHARP, so you can chop everything quickly! I have these Zwilling knives that are amazing. They are all our favorite knives amongst the girls on oh so. When you invest in knives go for these ones,
- a Serrated knife. This is for the tomatoes. Tomato skin likes to make it all complicated to cut, especially into small diced pieces. A sharp, serrated knife will do wonders.
- 8 ripe tomatoes
- 2 green-3 green onions or half an onion
- handful of cilantro chopped
- Juice of one lime
- 1 jalenpeno seeded and diced
- Salt- to taste
- optional- 1 garlic clove
- chop all into small pieces.
- combine all ingredients and allow ingredients to rest and flavors to marry.