The Best Pico de Gallo. Ever.

If you like, love, or even remotely care about salsa, pico de gallo, or even tomatoes, drop everything you’re doing and go make this right now.

Like this very second. IMGP7743 It will make your day. I’ve made this a bazillion times and a gazillion different ways.

But this one; it’s straight up off the chizain. IMGP7769 In my opinion, it’s the addition of oil and vinegar. I’ve made this for years, but it never dawned on me to do that. I honestly can’t remember what made me do it, but once I did – and especially after it sat in the fridge for a day…OMG.

Bomb diggity.

I know, such a very simple concept – a vinaigrette. It just gives it a little something. And, of course, the more jalapenos, the better.

Use good yellow onions and lots of fresh cilantro. Just don’t over salt.

AND I just found these at my Publix last night. Just had to share.

tostitos-rolls

How freakin’ cute are they – and they actually dip well despite the fact that they’re tortilla chips rolled up like little cigars.

They’re my new very favorite thing in the world.

Pico de Gallo

Pico de Gallo

Ingredients

  • 1 16 oz can petite diced tomatoes, drained and rinsed
  • 1 large jalapeno pepper, washed and diced
  • 1/2 large yellow onion, diced
  • 1 handful Cilantro, chopped
  • 3 tbsp olive oil
  • 2 tbsp white vinegar
  • Salt and pepper to taste

Instructions

  • Combine everything in a mixing bowl; cover and refrigerate until ready to serve.
http://www.dixiechikcooks.com/best-pico-de-gallo-ever/

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