Pico de Gallo

Serves 1
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Directions

  1. 1Chop up four tomatoes and remove the seeds from the inside to prevent the pico de gallo from becoming watery.
  2. 2Dice the tomatoes into small pieces.
  3. 3Dice up one white onion.
  4. 4Mince two cloves of garlic.
  5. 5Cut two limes in half.
  6. 6Chop a small bunch of cilantro.
  7. 7Dice a jalapeño, making sure to wear gloves.
  8. 8Add a teaspoon of salt, a tablespoon of olive oil, and freshly cracked black pepper to the bowl with the diced ingredients.
  9. 9Add half a packet of chicken bouillon.
  10. 10Mix all the ingredients thoroughly until well combined.
  11. 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.
Pico de Gallo | Clip Recipe