🍅 Big Ole Batch Pico de Gallo (Serves 8–10)
🛒 Ingredients
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8–10 Roma tomatoes, diced
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1 large white onion, finely chopped
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2–3 jalapeños, minced (remove seeds for less heat)
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½–1 cup fresh cilantro, chopped
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Juice of 3–4 limes
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1–1½ teaspoons salt (to taste)
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½ teaspoon black pepper (optional)
👩🍳 Instructions
1️⃣ Prep Everything Small & Even
Dice tomatoes and onion into small, uniform pieces for best texture.
2️⃣ Drain Excess Liquid (Optional but Recommended)
After dicing tomatoes, let them sit in a colander for 5–10 minutes to reduce extra juice.
3️⃣ Mix
Combine tomatoes, onion, jalapeños, and cilantro in a large bowl.
4️⃣ Season
Add lime juice, salt, and pepper. Stir well.
5️⃣ Rest
Let sit at least 20–30 minutes before serving so flavors meld.
🌟 Pro Tips for the Best Flavor
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Use firm, ripe Roma tomatoes (less watery).
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Add a pinch of sugar if tomatoes aren’t sweet.
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For extra depth, add 1 tablespoon olive oil.
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Want more heat? Add a serrano pepper.
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Want a twist? Add diced mango or pineapple.
🍽️ Perfect With:
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Tacos
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Nachos
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Grilled chicken or steak
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Burrito bowls
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Scrambled eggs
🧊 Storage
Keeps in the fridge 2–3 days (stir before serving).
If you’d like, I can also share a restaurant-style chunky Mexican version that tastes exactly like what you get at your favorite taqueria 🌮