Pico De Gallo. Practically a staple for Chips and Tacos is a great appetizer to bring to any party. Not only because it’s so easy to tweak to your liking, but also isn’t very difficult to make. Below I will share with you the way that i make Pico de Gallo which I affectionately call “Pico De Grant” for my Mom’s side of the family.
- Cucumber (Hydroponic preferred but regular will do – 2)
- Cilantro (1 cup)
- Red Onion (1/2 Large)
- Tomatoes (plum – 4)
- Jalapeños (4)
- Limes (3)
- Kosher Salt
- Black Pepper (cracked)
Peel the cucumbers and dice them into small cubes, along with the tomatoes and the red onions. You should have enough for about 1/2 a cup of red onions, 1 cup of tomatoes and 1.5 cups of cucumbers.
Slice the Jalopenos in half and scoop out the ribs of the pepper if you aren’t a fan of spicy. (Believe it or not its not the seeds that make the pepper spicy, its the ribs inside the pepper!) After you slice and make your decision, be sure to dice it into cubes similar to the tomatoes, red onions and cucumbers. You should have around 1/2 cup of Jalopenos. Dice roughly 1 cup of cilantro
Combine all ingredients in a large bowl and give it a few tosses. Add the diced cilantro and immediately Slice the 3 limes in half and give each a good squeeze in the bowl. Sprinkle the Pico with Salt and Pepper. Once finished, seal the bowl (with a lid or foil if you have it) and place it in the refrigerator for 2 hours minimum. In my experience, the cooler (not colder, keep this away from the freezer!) the better.
Before serving be sure to give a little taste to see if you need to add more salt, pepper, or jalapeños!
Be sure to check my youtube shortly for a video on how to make “Pico de Grant”