Posted in Dips and Spreads, Mexican

Pico de Gallo


So, we’re in the store on Sunday …

This kid (The Bread Guy) sees the “fresh-made in the store” Pico de Gallo and begs for it.

I tell him to read me the ingredients.

Seems pretty fresh until … Potassium sorbate. Sodium benzoate.

“No way. But YOU can make it.”

So, I quickly rework the menu plan to accommodate his whimsy. He runs around the produce aisle picking up all of the necessary ingredients. For Pico de Gallo. That I think HE is making.

That he never made.

Apparently, my memory of these events was incorrect and somehow I obligated myself to making Pico de Gallo without ever knowing or realizing it.

Joke’s on me?

Yep. Egg all over my face.

Big sucker.

Pico de Gallo
  • 6 Roma tomatoes (under ripe is fine)
  • 2 jalapeno peppers
  • ½ small red onion
  • ½ cup fresh cilantro
  • 1½ tablespoons lime juice (or the juice of 1 lime)
  • Salt and pepper to taste
  1. Cut tomatoes in quarters and scoop out seeds.
  2. Dice tomatoes. Yes. This takes for-evah!
  3. Put tomatoes in bowl.
  4. Cut jalapenos in half and scrape out seeds and membranes. If you like it a bit spicy, leave in the some of the membrane. I like mine blah.
  5. Chop jalapenos - keeping them fairly small - and add to bowl.
  6. Chop onion and add to bowl.
  7. Chop or rip cilantro and ... you got it ... add to bowl.
  8. Add lime juice, salt and pepper and give it a stir.
  9. Let sit at room temperature for at least an hour.

But it was delicious. And he ate it. Tomatoes, onions, and all.

Personally, I think this was a well-concocted, mastermind to get out of having to ever go to the grocery store with me ever again.

Which may have worked.

Leave a Reply