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Pico De Gallo

Fresh and delicious Pico for a dip or just add on to any recipe as a side.
Prep Time20 minutes
eat right away or let it sit for even better flavour1 hour
Total Time1 hour 20 minutes
Course: dip, Side Dish
Cuisine: Mexican
Keyword: cilantro, easy to make, garlic, roma tomato
Author: Chef Perry

Equipment

  • Chef Knife, Paring Knife

Materials

  • 3 individual Plum Tomatoes
  • 1 large White Onion
  • 1 medium Lime
  • 1 cup Loosely Packed Cilantro
  • 1/2 piece Jalapeno
  • 1 tsp Sea salt
  • 1 pinch Cracked Black Pepper Optional

Instructions

  • Slice the plum tomatoes and remove the inner flesh and seeds. Next cut the remaining skin parts of the tomatoes into 1/4 inch pieces or as close as you can.
    Note: I remove the seeds and flesh so it is not so watery. (optional).
  • Peel the onion and dice into same size pieces as the tomatoes.
  • Next half the Jalapeno and remove the seeds to reduce extra heat. (optional) Slice it into very small bits. This is more for flavour as you wouldn't want bigger pieces of the pepper in the mix.
  • Using your chef knife, cut the cilantro into small pieces. You can do this using the pivot method. If you are not sure what the pivot method is I will leave a link to my course on knife skills.
  • Add the chopped ingredients to a bowl and cut and squeeze the fresh lime juice in.
  • Add the salt and black pepper and mix everything completely.
  • You can eat right away or let it sit in the fridge for at least an hour to bring out the flavours more. It will be even better the next day.

Notes

Link to my course on Knife Skills:
 
https://the-vegan-gorilla-courses.teachable.com/p/knife-skills
thevegangorilla.com