This is also from Pioneer Woman's website. I can't help myself, but this is just 'it'. I've tried to make pico and fresh salsa for years, and it was never quite right. This recipe finally gets the ratio of tomatoes to jalapeno to onion jussssst right, in my opinion. When I make this I have to quadruple the recipe, at the very least. I'm not kidding. It turns people into pigs. Pico-eating pigs. I hope you have enough chips. I have even made this and used it to marinate leftover grilled flank steak overnight. Then the next day, I sear the leftover marinated steak in a cast iron skillet, just long enough to heat it up, and make steak fajitas with portabello mushrooms, mushrooms, onions and red/yellow/orange bell peppers, sauteeing the vegetables in olive oil and Sal con Chile y Limon before heating the steak. YUM!
Pico De Gallo
5 Roma tomatoes (firm, not soft)
1/2 large or 1 small onion
3 jalapeno peppers
1 bunch cilantro
2-3 limes
Kosher Salt
*These quantities are approximate
Dice tomatoes, onion, and jalapenos. (I quarter my tomatoes lengthwise, then scrape the seeds and tomato goo out with a paring knife. I also remove the seeds and white membrane from inside the jalapenos.) Mince cilantro. Toss together in a bowl. Squeeze lime juice over chopped vegetables, add cilantro, toss again. Add salt to taste. Toss again.
***To make wonderful guacamole, just add some of this pico to mashed avocado.
