Pico de Gallo
Serves 1
Directions
- 1Chop up four tomatoes and remove the seeds from the inside to prevent the pico de gallo from becoming watery.
- 2Dice the tomatoes into small pieces.
- 3Dice up one white onion.
- 4Mince two cloves of garlic.
- 5Cut two limes in half.
- 6Chop a small bunch of cilantro.
- 7Dice a jalapeño, making sure to wear gloves.
- 8Add a teaspoon of salt, a tablespoon of olive oil, and freshly cracked black pepper to the bowl with the diced ingredients.
- 9Add half a packet of chicken bouillon.
- 10Mix all the ingredients thoroughly until well combined.
- 11Strain the juice from the reserved tomato seeds to use as a flavor bomb for other dishes.
Ingredients
- 4 diced (deseeded) tomatoes
- 0.5 diced white onion
- 2 cloves (diced) garlic
- 1 jalapeño
- 1 small bunch cilantro
- 2 lime juice
- 1 tablespoon olive oil
- 0.5 packet chicken bouillon
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Equipment
knifecutting boardbowlstrainerspoon
Tips
- Remove the seeds from the tomatoes to prevent the pico de gallo from becoming watery and diluting the flavors.
- Do not throw away the tomato seeds and water, you can strain the juice from it to make a bomb of flavor for your soups, stocks or sauces for an umami kick.
- Wear gloves when cutting jalapeños to prevent irritation.
- You can use red onion instead of white onion if you prefer a less strong flavor.
- Adjust the salt at the end to your taste to make sure it's seasoned properly.
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