Pico de gallo, that classic mixture of tomatoes, onions, garlic and serrano chiles, dresses up a variety of grilled foods for summer feasts. It’s also a great dip for chips. We’ve added four variations to spice things up. Enjoy.
Serves: Makes about 1 lb for each
Difficulty: easy
Prep time: 20 min
Cook time: 15 min
Ingredients
12 oz cleaned Roma tomatoes
4 oz white onions
4 serrano chile peppers
12 sprigs cilantro
4 cloves garlic, minced
¾ t salt
1½ t fresh lime juice
Steps
Finely dice tomatoes, onions and serrano chiles; add chopped cilantro and garlic, and season with salt and lime juice.
Variations
Avocado & Cotija Pico: Add about 1 lb diced avocado and 4 oz crumbled Cotija cheese. Adjust salt and lime juice; add more minced serrano chiles, if desired.
Three-Chile Pico: Roast and peel 3-4 Poblano chiles and 3-4 Fresno chiles; dice and add to base pico de gallo; adjust seasonings.
Melon Pico: Add about 12 oz each of diced watermelon and diced cantaloupe. Add Tajin seasoning to taste.
Grilled Pineapple Pico: Add 24 oz grilled diced fresh pineapple; adjust seasonings.
