Pico de Gallo

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Matt’s Pico de Gallo
Prep Time
15 mins
 

This pico de gallo is the base that forms the flavors of Major Matt’s Guacamole. This recipe is made in proportion and depends on how much guacamole you want to make. It’s also an excellent salsa fresca for chips and dip, so make extra. When Matt made this at our home for a party celebrating our granddaughter, I forgot to get all of the ingredients for the Pico de Gallo. While Matt was dismayed, he substituted with the ingredients I did have (lemon for lime, a pasillo chili for the jalapeno, too little cilantro). The sign of a great cook, the pico de gallo and forthcoming guacamole were excellent. All 18 people slurped up a large bowl of yummy guacamole.

Course: Appetizer
Cuisine: Mexican
Author: Matt Woodruff
Ingredients
  • Tomatoes
  • 1 slice per red onions, chopped (1 slice per two tomatoes)
  • jalapeno, “depending on how much spice you like,” minced
  • 1 plus lime, juiced or more “not to make it sloppy”
  • cilantro “dad said you can’t have too much” chopped to taste
  • rice wine almost as much rice wine vinegar as lime juice vinegar
  • 1 clove garlic, minced, per 4 tomatoes
  • salt to taste
Instructions

  1. Gather the ingredients, chopping everything to your preferred size.


  2. Gently mix together, tasting for mildness and the amount of lime that you like.