During the season, with tomatoes, chiles, onions and cilantro so prolific in the garden and at the market, Pico de Gallo is a great dish to have on hand for quick, tasty eats as it really celebrates these vibrant veggies and all the freshness of summer.
I use Pico de Gallo in many ways besides typically scooping it onto tortilla chips (which is slammin' good on its own, as we all know!). I love it on a simple southwest inspired salad with crisp, julienned iceberg or romaine lettuce, avocado, grilled chicken and homemade buttermilk ranch dressing. It's a brilliant topper on tacos, of course, and also adds a zesty bite to a plain ol' cheese quesadilla between 2 gf flour tortillas. Try a scoop as a cool and kickin' garnish to a spicy corn chowder sometime! And my new favorite way to incorporate Pico: atop Éban’s toast with scrambled eggs and shredded cheese for a primo open-faced breakfast toast! (pictured below)
Pico de Gallo makes about 1 cup
Ingredients
1 lg Tomato, diced small (about 1/2 cup)
1 sm White Onion, diced small (about 1/3 cup)
1 T minced fresh Jalapeño or Serrano Chile (or more or less to your heat tolerance)
1 cl crushed Garlic (about 1 tsp)
1 T minced fresh Cilantro
zest of 1 Lime
juice of 1/2 Lime (about 1 T)
scant 1/2 tsp Kosher salt
drizzle of Extra Virgin Olive Oil (about 1 T)
Directions
Mix all ingredients together and stir to combine. Cover and keep refrigerated until ready to use.
