The perfect pico de gallo is so simple and so quick to make. I like to keep it pretty traditional and not add too much spice. Pico is something I grew up making at home with my parents in South Texas. I grew up pretty close to the Mexico border in a town called Corpus Christi, so authentic Mexican food was on every corner throughout town. I definitely took it for granted growing up. I never knew how lucky I was to have such great authentic Mexican food at any time I had a craving (which was pretty much every day!). When I moved to Oxford, Mississippi for college at Ole Miss, I took it upon myself to create those authentic Mexican flavors at home. Luckily, I had success! I’ll always continue to strive to recreate all those South Texas recipes that I loved while growing up in Corpus Christi. That type of food reminds me of home, and in a way it has such a special piece of my heart.
Pair with: CHORIZO, POTATO + EGG BREAKFAST SKILLET + CHILI SPICED TORTILLA CHIPS
PICO DE GALLO
prep time: 10 minutes
total time: 12 minutes
INGREDIENTS:
4 on the vine tomatoes, diced small
1 medium white onion, diced small
1/4 cup chopped cilantro
1 Serrano chili, diced small
3 small limes, juice of
1 tsp kosher salt
1/2 tsp garlic powder
DIRECTIONS:
In a large bowl, mix all ingredients and serve chilled or room temperature.
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