First of all, this is not my recipe. I got it from Danniella (@kitchen_slayd on Instagram), which I then have to thank Jeremy from @jbluebbq for referencing her recipe, because he posted about it.
— 8 Roma tomatoes, diced up
— 2 medium white onions, minced up
— 3 garlic cloves, crushed and minced
— 4 serrano peppers (use less for less heat, if you’d like)
— Juice from 4 limes
— 2 whole bunches of cilantro
— Salt to taste
— Rinse cilantro and pat dry
— Dice those Roma tomatoes up and add to a bowl or some kind of dish to hold the pico de gallo
— Quarter the onions and add to a food chopper; pulse until finely minced.
— Chop up your cilantro! You can do it finely so, but I had big chunks in mine because I love it and don’t mind them being larger.
— Dice up the serrano peppers, removing the seeds.
— Crush and mince up the three cloves of garlic
— Once everything is added to the bowl or dish you are making the pico de gallo in, cut four limes in half and use a citrus squeezer to extract the juices into the dish.
— Mix well
— Add salt to taste; I used sea salt.
It’s an excellent, simple recipe with a ton of flavor. I call it the cilantro lover’s pico de gallo due to the two bunches of cilantro that was used. If you love cilantro, you’ll love it, but on the other hand, if you detest cilantro, you are going to have a bad time.
This recipe gave me an excuse to use four of the serrano peppers that I grew in my little garden, where I’m using an old 22.5″ Weber Smokey Mountain lid as a pot.
Give this recipe a shot and let me know what you think!