Pico de Gallo
(click on image to enlarge)
Makes about 4 cups
A spicy, fresh raw salsa.
Ingredients
- 1 pint cherry tomatoes, halved or quarterd - depending on size
- ½ small yellow onion, diced
- 1 cup cilantro, chopped
- 4 cloves garlic, minced
- 2 lemons, juiced
- 1½ teaspoons ground cumin
- ¾ teaspoon ground corriander
- ¾ teaspoon celtic sea salt
- ¼ teaspoon cayenne
- 1 tablespoon cold pressed olive oil (optional)
Preparation
- Mix all ingredients together.
- Serve.
For best results, let sit in the refrigerator for at least a couple hours before serving – this allows the flavors to really set in. Great recipe to make the day before you want to eat it.
Comments
1Christine writes: (November 13, 2006)
I make one like this with a couple of variations…
I use red onion because it is sweeter and fresh minced jalapeno or serrano (hot!) chile instead of the dried spices. Then I hit it with a bit of agave nectar which really seems to make it pop!! The little bit of sweet and the hot together are muey bueno!! Add some raw tortillas and ¡Ole!
kandace writes: (November 29, 2006)
The variations sound really good. I’ve also used scallions in place of onions when I’ve been out and that was great as well. I’m trying the jalepeno/agave idea next!
purejoy writes: (January 04, 2007)
This recipe is great – I normally do it without the oil and it tastes just as good!
kandace writes: (January 15, 2007)
I gave it a try without the oil – couldn’t tell a difference at all! Thanks for the tip.
katmondu writes: (July 13, 2007)
OMG! So rawsome. For once my creation came out looking exactly like the picture! I am totally in love with this recipe. So easy to make, and since whole foods sells cilantro in huge bunches, now I have something to make with them. Thank you for sharing this :)
flybaby writes: (February 21, 2008)
Do you think I could use parsley instead of the cilantro? Cos I can’t get cilantro here:(
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