You had me at “Pico-de-Gallo.” 😉
One of my absolute favorite foods is Pico de Gallo!
When I was in college, there was this small, hole-in-the-wall Burrito place that was close to campus that made fresh, in-house, Pico de Gallo that was out of this world!!
After I had ended-up moving an hour and a half away, I would still regularly take the trip, despite the distance, simply because I was craving a pint of their Pico!
(Not to mention, that they also made some special, in-house, signature hot sauces that stuck with me! In fact, there’s a fresh bottle in my 1,000-mile-away fridge right now! )
There’s just something that I find so tantalizingly tasty about the tango of Tomatoes and those salty, savory triangles (Tortilla Chips!!).
~So you can imagine why I felt like I had hit the lottery when I discovered that Crunchy Veggie Papa had come to our relationship bearing a bangin’ recipe for Pico! (Legend has it that he garnered the recipe in a back-alley deal while visiting Tijuana… Well, at least that’s where he swears up-and-down that the recipe that inspired his came from… 😉 )
-A truthful testament to how tasty I find this recipe is that moments after I tasted Papa’s Pico for the first time, I told him that even if there were no other reasons, (which there are many!) I would have to marry him immediately so that he would be “mine” to make me this Pico for me all the time… 🙂 )
Which, lucky for me, he does, and now you can make it too.
(This post contains affiliate links.)
Here’s what you need to make Papa’s Pico
Ingredients
6 – 8 Organic Tomatoes*** – Diced
1 Medium Sized Onion – Diced
1 Serrano Pepper – Diced
½ Bunch or 1 Cup Cilantro – Chopped
(Only leaves, no stems )
Sea Salt – To Taste
2 Teaspoons Coarse Black Pepper
1 Tablespoon of Garlic Powder
(Only include this if you really love Garlic. Spoiler alert: We really love Garlic!)
The Juice of 1 Lemon or Lime
***Papa’s Pico can be created using any combination of perfectly ripened Tomatoes. Vine Ripened Tomatoes, Heirloom Tomatoes, Yellow Tomatoes, Roma Tomatoes, have all worked wonderfully for me.
(The version in these photos was created by combining Heirloom & Yellow Tomatoes, which was AWESOME! )
Optional, but Awesome, Add ins
½ Medium Pineapple – Diced (For Pineapple Pico!)
1 Avocado – Diced (For a deconstructed Guac / Pico hybrid!)
1 de-seeded Jalepeno – Diced and de seeded (for an extra kick!)
Here’s what you do
Instructions
Step One: Dice / chop all the Veggies*, sprinkle-in the Seasonings, squeeze the Citrus over top and toss everything together in a bowl.
Step Two: Eat & Enjoy!
Optional but for optimal results:
*Allow the Pico to mix, meld, & marinade together for a minimum of thirty minutes (ideally overnight) before serving.
*Drain the Tomatoes of Juices via a strainer and bowl over a few hours in the fridge before tossing the rest together.
*Only include Cilantro Leaves, (no Stems) & only chop through the Herb one time in each direction.
Crunchy Veggie Mama Approved Accessories
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Gluten Free Bean Chips
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Gluten Free Tortilla Chips
Pairs Perfectly with:
*Mama Magic Tips & Tricks
*I’m not the biggest fan of chopping Onions!
Even with the Lemon or the Water tricks, (run water over the Onion / squeeze half of a Lemon over the Onion) I still wind up with (severe) burning, watering eyes…
So, I use my Ninja Food Chopper to slice my Onions & it’s a lifesaver!
Two or three pulses in the mini food processor and you’re good to go!
Click Here to check out this chopper on Amazon!
I’m positive that you too will love Papa’s Pico!
~It’s positively piquant!!
Let me know in the comments below how much you like it, love it, and / or what you make magical with it!
~If you, or someone you know would find this dish delicious, please be sure to share it on Social Media! (Facebook, Instagram, Twitter, etc)
And please be sure to tag @crunchyveggiemama in your photos on Facebook & Instagram so I can see who & what you’re serving!
Until Next Time…
Peas, Love, & Pico,
~Stephanie
