A pico that is worthy enough to dip your chips into and top your tacos with. This pico de gallo recipe is without cilantro and it still has flavor from the special ingredients that I put in —garlic, and just enough cumin.
I used heirloom and pear drop tomatoes for this epic Appetizer. Feel free to use what you have on hand.
Every time I make a fresh pico de gallo, it never lasts long. Every once in a while, I may have just enough to top my eggs with the next morning.
Tips for Making the Best Pico De- Gallo with No Cilantro
Tip 1: Dice the ingredients uniformly. I like to dice my onions and tomatoes into square-size shapes. It doesn’t have to be perfect. The goal is to have an equal amount of each into one bite.
Tip 2: Strain the tomatoes. Tomatoes vary in juiciness. One thing that I like to do is to put all of the tomatoes over a strainer of some sort to drain the excess liquid. This will result in a pico de gallo that is chunky and less “soupy”.
Tip 3: Use ripe tomatoes. My favorite tomatoes besides heirlooms are the ripe vine varieties.
Final tip: Marinate the lime juice, onion, serrano (or jalapeno), and salt while you chop the tomatoes. This will for one, help to dissolve the salt, and two, make the onions less pungent.
Here’s a bite for you. Open wide!
Not only did I eat my homemade pico with chips, but I also topped a crunchy tostada smeared with mashed pinto beans, Mexican blend cheese, and an avocado. So yummy!
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