Pico de Gallo
Seeded tomatoes mixed with onion, cilantro, jalapeño, lime, olive oil, salt, black pepper, and chicken bouillon.
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- •4 Tomatoeschopped; seeds removed and reserved/strained
- •1 White oniondiced (red onion suggested as alternative)
- •2 Garlic cloves
- •2 Limesjuiced
- •1 small bunch Cilantrochopped
- •1 Jalapenodiced
- •Salt"little bit"
- •1 tablespoon Olive oil
- •Black pepperfreshly cracked, to taste
- •1/2 packet Chicken bouillon("chicken bouan")
- 1
Chop the tomatoes and remove the seeds/inner watery pulp to prevent the pico from becoming watery; reserve the tomato seed pulp/juice.
5 min
- 2
Dice the onion (white onion; red onion can be used for a milder flavor).
1 min
- 3
Mince the garlic cloves.
1 min
- 4
Chop the cilantro and dice the jalapeño (use gloves when handling).
2 min
- 5
Combine tomatoes, onion, garlic, cilantro, jalapeño, and lime juice in a bowl.
1 min
- 6
Season with salt, add olive oil, and add freshly cracked black pepper.
1 min
- 7
Add about half a packet of chicken bouillon and mix until everything is well combined.
1 min
- 8
Strain the reserved tomato seed pulp/juice; save the strained juice to add to soup stock or sauces if desired.
1 min
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Takes about 2 minutes — no account needed
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