Advertisement
Pico de Gallo
- Makes about
4 cups
- Difficulty
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
I am always shocked that people buy store-bought versions of pico de gallo when it is so easy to make it at home. The key to a really great relish is using tomatoes that are overripe and flavorful.
Ingredients
2 pounds 910 g 8 3
Method
In a medium bowl, combine the tomatoes, chile, onion, lime juice, salt, and black pepper. Fold in the cilantro and let sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. The relish will keep, tightly covered in the refrigerator, for up to 3 days.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe