This pico de gallo is loaded with freshly chopped tomatoes, red onion, jalapeño, and cilantro. It makes a great party appetizer with tortilla chips or use as a topping for tacos. Huge hit in my house! For more intense flavor, chill for up to 3 hours before serving.
Everyone loves vibrant pico de gallo made with fresh, seasonal ingredients. Believe it or not, you can make restaurant-worthy pico de gallo in the comfort of your own home with this top-rated recipe.
Ingredients
6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
Directions
1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.
You can also add lemon or black pepper if you like .
