Here is a tasty recipe for classic Pico de Gallo that is simple and fresh. Now you can make it at home and eat it with your tacos, fajitas, or just with crispy corn chips. I used the cilantro I’m growing in my herb garden out back for some great fresh flavor. It’s also a great way to use the tomatoes and onions from your garden that are just starting to get ripe. So let’s get started.
Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped.
Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper.
Then chop the jalapeño into fine pieces.
Now you have everything chopped.
In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed.
Refrigerate 30 minutes before serving. Now you have the perfect fresh Pico de Gallo to enjoy for the rest of the summer.
- 3 medium tomatoes diced
- 1 onion finely chopped
- 1/2 fresh jalapeño pepper, seeded and chopped
- 2 sprigs of cilantro finely chopped
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped. Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop the jalapeño into fine pieces. Now you have everything chopped. In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed. Refrigerate 30 minutes before serving.