Okay, I’m from Texas. I like spicy. I’ve had spicy. This is definitely spicy. I’m not kidding when I tell you this is the hottest pico the gallo I’ve ever tried. So if you don’t like such a kick, definitely take my advice in the ingredients list and cut the number of peppers used in half. However, if you like that extra flame… this stuff is where you should be putting your time.
Pico de gallo is a fresh salsa that is very easy and fast to make, and works as a great add-on for many Mexican or Tex-Mex dishes, as well as a dip on its own. It’s a quick snack for game day and an easy, delicious way to pack more veggies onto your plate! So grab a bowl and get chopping, because this is one recipe I’m very glad to have around.
Fire-in-the-Hole Pico de Gallo
Prep time: 10 minutes Cook time: None Total time: 10 minutes
Yield: 3-4 cups
2 large heirloom tomatoes, diced & seeded
1/2 red onion, diced
2 serrano peppers, finely diced (adjust to temperature preferences… this is called fire-in-the-hole with two peppers for a reason!)*
1/2 cup chopped cilantro
Juice of 1/2 lime
1/4 tsp sea salt
- Prepare all veggies as indicated in the ingredients section.
- In a large mixing bowl, stir all of the vegetables together until they are well-combined.
- Squeeze the lime juice and sprinkle the sea salt onto the mixed veggies and give it another good stir, incorporating the flavors all over.
- Serve as a topping to some grilled chicken or as a dip for your favorite chips! If not serving right away, store in an air-tight container for up to a week.
*Keeping the seeds with the serranos and adding them in with the rest of the recipe will make it even spicier. You have been warned…