Comes together in under 10 minutes, this 7-ingredient pico de gallo recipe is the perfect, fresh sweetness for your favorite Mexican dishes!
This fresh and easy-to-make Pico de Gallo will soon be your go-to appetizer for any gathering! Using all fresh ingredients, this Pico de Gallo is bursting with flavor and can easily be adjusted according to taste preferences.
Last week was spring break, and it was a balance of busy and relaxing. I spent a few days searching for a job and attending a job fair; I spent a few days shopping with my momma, spent some time catching up with friends, and spent some time watching Netflix. It was a perfect balance.
During spring break, my mom and I decided to take a cooking class at Sur la Table. It was something we had wanted to do forever, and since we had the same spring break, we decided this was the perfect opportunity to take a class. We decided on the Vegetarian 2.0 class, and I was super excited about it. I was excited to learn new cooking techniques from a chef and be able to take a class together with my mom.
* Ingredients :
° 6 tomatoes
° 3 jalapeños (warning: spicy)
° 1 medium white onion
° 1/2 medium red onion
° 1 cup cilantro (I’m addicted – so a little less if you’re not)
° 5 garlic cloves
° 3 lemon juice (hell, I even threw in some pulp)
° 1 tablespoon cumin
° 1 teaspoon sea salt (more can always be added but never removed!)
° 1 teaspoon hot pepper powder
* How to make pico de gallo :
1 cup (2-3 ears) grilled/fried corn. If you’re frying in the pan, try adding 3 tablespoons of pineapple juice and 2 tablespoons of olive oil.
Since you’re using pans now, I’ll probably add garlic, salt, half of the coriander, cumin, and chili powder now.
Sweeten with some fruit cubes of your choice – pineapple, mango, peach, etc.