Pico de Gallo from the Day Family
I used to work for a company based out of Austin, Texas and travelled over around once every quarter. One of the things I discovered on my trips, and that became a firm favourite was Pico de gallo.
I still have friends in Austin, and recently thought I needed some Pico de gallo in my life again! This is a recipe from my good friend David Day – aka @yayadday (well his wife Dolly). This stuff tastes so good and can be a great accompaniment to BBQ food.
The Preparation and Cook
This is really easy to prepare and can be done well in advance of eating and will also keep fresh for a few days. It is a simple case of chopping all the ingredients, mixing together and then popping it in the fridge until you are ready to eat.
Tip from David and Dolly: To make this more interesting and to introduce an element of sweet, use the same recipe and add chopped mango to make this a Mango Salsa.
The Verdict
Anything cooked or made fresh always tastes better, and this Pico de gallo is no exception. Depending how hot you like your food, you can vary the spiciness by adding more Jalapeños. I only added one when making this but next time a second Jalapeño, will definitely be added. I will be making this on a regular basis, making sure I always have some handy in the fridge. Well worth making.
A huge thanks to David and Dolly for sharing this!
Pico de Gallo
- Prep Time15 min
Ingredients
For the Pico de Gallo
- 3 medium Tomatoes, diced
- 1 small Onion, diced
- 1 Jalepeno (add more depending on heat you want) diced
- The juice of one Lime
- 1 Capful of White Wine Vinegar
- ¼ Cup of Coriander
- Pinch of Salt
Method
Simply finely dice the the tomato, onion and jalapeño(s) and add to a bowl. Add in the lime juice and white wine vinegar followed by the finely chopped Coriander and Salt and mix together. Make sure all the ingredients are mixed well together and place in the fridge until you are ready to enjoy.
