Authentic Pico de Gallo is one of the best toppings for your favorite Mexican Dishes! This pico de gallo recipe has a secret ingredient one of my friends shared with me straight from Mexico!
photo credit : Brent Hacker
I love pico de gallo and it's so easy to make. To me its much better than salsa because of it's fresh crisp flavor. It's perfect on my taco bar, skillet enchilada casserole, and my slow cooker tostadas! This authentic pico de gallo recipe was taught to me by an old friend who was so generous to share it with me since it's a family secret recipe. This authentic pico de gallo has one little twist you won't find in most, he says is the secret to good pico de gallo.
photo credit : Brent Hacker
photo credit: Johnathan Resnick
First, you have to use ripe tomatoes and take the seeds out. You can use Roma or regular tomatoes. Then finely minced onion, cilantro, jalapenos, garlic and lime juice round it out. Once those are in you add 1/4 cup of Cerveza! Yes, you heard me BEER! We use Corona but you can use any Mexican beer you like. It really makes a huge difference. I like to let mine sit for 30-45 minutes before serving so all the flavors blend together and really meld but you can serve it right away if you just can't wait.
It saves really well in a covered container in the fridge for about a week so you can use it for a few different recipes during the week. It also is cute in a little mason jar to give to a friend. I love it later in the week with chips as a quick snack or for lunch I sometimes will just throw it in a bowl of rice with some shredded rotisserie chicken and it is so good. If you're having it for dinner you might as well whip us a batch of my down and dirty frozen margarita recipe or for something different my blue curacao margarita recipe.!
How to Make Authentic Pico de Gallo
- 3 large tomatoes
- 1 medium sized onion small diced
- 1/4 bunch of cilantro use more or less depending on your taste
- Juice of one lime
- 1/2 teaspoon of minced garlic
- 1 tsp of salt
- 2 jalapenos diced
- 1/4 cup of Mexican beer I use Corona
- Take your tomatoes and cut in 1/2.
- Scoop out the seeds and dice.
- Add in onion, cilantro, lime juice, garlic, salt jalapenos and beer.
- Mix well and put in fridge for one hour before eating for best results.
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