Nebraskaland Magazine
C’mon, admit it, don’t you just love good pico de gallo? It’s one of my family’s favorite summer dishes.
Healthy, fresh, crisp, with a touch of heat and hints of cilantro, it adds zip to your chips!
Pico de gallo goes with so much more than the usual bag of tortilla or corn chips though. You can use it as a sauce for if you’re broiling freshly caught fish or toss it with grilled chicken; spoon it over thinly sliced strips of steak; top off your scrambled eggs with it in camp; or add it to a bowl of beans as my wife would do. And of course, use it with tacos, tostadas, fajitas or any other dish that needs to be awakened!
All pico de gallo requires is washing the various ingredients, some chopping and dicing, squeezing a lime or two, and a couple shakes or pinches of salt and pepper. You don’t have to cook anything!
Here’s my son Zach’s delicious Ilimitado (Limitless) Pico De Gallo recipe. Zach learned the recipe while living on the Yucatan Peninsula and attending the University of Merida. Simple to make, this recipe truly is limitless in its uses. This is a must-try, just ask Zach!
Ingredients
- 7-8 firm, fresh Roma tomatoes, pitted and finely diced
- 1 medium or large white (or yellow) onion, finely diced
- 1-2 jalapeno peppers (remove the seeds if you don’t want the heat), finely diced
- Large fist-full of cilantro, chopped
- Juice of 2 limes
- Salt and black pepper to taste
- Mix together and allow to sit (the longer it sits, the better the flavors blend together). Serve with tortilla or corn chips, or as a topping on tacos, tostadas or fajitas. Enjoy!
