We started to grow serrano peppers this year. It was time to make an Easy Pico de Gallo! What makes it easy? There are only a few ingredients necessary, which require only some basic chopping. My peppers are green and red, depending on how long they have been under the sun. The longer they sit under the sun, the redder they get. Watch out! The longer they ripen, the more intense the heat level.
What makes a good Pico de Gallo? If you are using fresh ingredients and you are able to balance your flavors, which includes lots of texture, you are on your way to a great Pico de Gallo. When checking out peppers for your Pico, make sure they are not dried out and are fresh and firm.
How Spicy is the recipe? This is a hard question in that chile peppers are affected by nature. Some peppers are spicier than others. Even one pepper of a variety may be spicier than a similar one you bought at the same time.
You can find lists that reflect the Scoville rating for many chiles. A Scoville unit is a unit of measurement on the Scoville scale, which ranks the pungency or spiciness of chile peppers based on their capsaicin content. A jalapeno rating starts about 4000 units on the Scoville chart. A serrano rating starts at 10,000 units. To help reduce the spiciness of a chile, try removing the seeds and the internal white membrane. Just remember to use gloves when working with chiles. You do not want the oils from a chile to find their way to your eyes or any other sensitive parts of your body. It’s not fun when it happens! A jalapeno is less spicy than a serrano. So make your choice of which chiles to use based on how adventurous you may be!
More tips! Salting and draining the tomatoes removes excess liquid, which prevents your Pico de Gallo from becoming watery and concentrates the tomato flavor. Removing any seeds or watery membrane in your tomatoes will also help to reduce the amount of water in your pico.
You need to keep this Pico on hand since this type of salsa is so easy to make. It is great on chicken or fish. Even if you just need something to eat while watching Sunday Football! Pull out some chips, add some cheese, add some pico, and you have a perfect and easy plate of nachos! Enjoy!
Leave your comments below, and as always, thanks for Spending Time in My Kitchen!
Easy Pico de Gallo
30
minutesIngredients
2 Cups Roma tomatoes – fine dice (approx 4)
1 Cup White onion – fine dice (approx 1/2 onion)
2 Jalapenos or serranos – fine dice (approx 2)
1/4 Cup Cilantro – rough chop
3 Lime – (Juice from approx 3 limes)
Salt
Directions
- Treating the Tomatoes
- Cut your tomatoes in half. Remove any of the seeds and liquid. Finely dice your tomatoes and place them in a bowl. Drizzle some salt over the tomatoes to help release their water content.
- Optional: Place the salted tomatoes in a colander so they can drain. (This is an optional step. Not necessary if you don’t mind the tomato liquid in your pico de gallo)
- Let the tomatoes drain for 30 minutes. Every 10 minutes, stir the tomatoes to allow them to drain easily.
- Treating the Peppers and the Onions
- Depending on your heat tolerance, cut your jalapenos or serranos in half. Again, depending on your heat tolerance, remove the seeds and membranes. (Wear gloves if you have a fear of touching body parts while working with your peppers.)
- Finely dice your peppers and set aside.
- Finely dice your onion and set aside.
- Additional Ingredients
- Cut your limes in half and use a citrus squeezer or other method to extract juice from your limes. Set aside.
- Rough chop your cilantro and set aside
- Finishing your Pico de Gallo
- Place your onions, peppers, tomatoes, lime juice, and cilantro in a bowl. Mix well.
- Let your Pico rest for 30 minutes in the fridge so that the flavors can mix.
- Time to Eat
- Pull out the chips and let the feast begin! Enjoy!
Did you make this recipe?
Tag @dfkitchentime on Instagram and hashtag it #spendingtimeinmykitchenfoodblog
