Jalapeno Pico de Gallo
4.9(447 ratings)Pico de gallo is all about texture, so every ingredient should be cut small and neat and stay separate rather than sloshing in juice. Seeding the tomatoes keeps it dry enough to pile onto lettuce cups or raw tacos. This version doubles the usual jalapeno and leaves some seeds in; serve it in a dark bowl and the colors really pop.
- Hands-on
- 15 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Halve the tomatoes, scoop out the seeds and watery centers with a teaspoon, then dice the firm flesh into small even cubes.
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Step 2: Mince the jalapenos, deciding how many seeds to keep by tasting a tiny piece first, since heat differs from pepper to pepper.
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Step 3: Toss tomatoes, onion, jalapenos and cilantro together in a bowl with the salt until evenly mixed.
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Step 4: Add the lime juice, toss once more, and serve within an hour, topped with a few extra jalapeno slices.
Same technique, different aisle
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