My husband loves him some pico. Even though I don't really like tomatoes (don't get me started on the seeds and juicy stuff), I love it too. It does involve some chopping but I think it's therapeutic and the results are delicious! It looks so fresh and is so healthy. There are so many ways you can use pico. We love it with tortilla chips, mixed with this rice, inside burritos, and mixed with guacamole. The options are endless.
Pico De Gallo Pioneer Woman
FOR THE PICO DE GALLO:
■5 whole Plum (roma) Tomatoes
■½ whole Large (or 1 Small) Onion
■3 whole Jalapeno Peppers
■Salt To Taste
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Makes about 2 cups.