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how to make pico de gallo well today
we've got a surprise for you guys if you
like pico de gallo we'll come along with
us and let's see how to do this
ok the ingredients are real simple all
you really need for pico de gallo which
is really a tomato-based salsa and we're
going to show you step by step how to
make pico de gallo
now what you do you take roma tomatoes
and you just finely chop those up and
I'll do that I'll show you how to do
that or how I do it anyway I just take
my potatoes and just slice them about a
quarter inch thick like so and then I
come back and flip it over like that so
I can cut this side about a quarter inch
thick just be careful don't cut yourself
and then I just kind of cut these about
a quarter inch and that way they're kind
of chunky but they're not too chunky if
you like them smaller you can cut them
smaller if you want to and I've already
gotten several of them chopped up here
in the bowl as you've already seen we'll
go ahead and add that one in I just
wanted to show you how I did that now
another thing too that I do is I take
red onion and this is a this was a
pretty large onion we won't use the
whole thing because my wife didn't like
that much onion so I'm only gonna grab a
handful or so just to kind of color it
there maybe a little more in a handful
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so there we've got that and the next
ingredient that I do is I put about a
tablespoon of garlic so we've got some
real nice chopped chopped up garlic here
we're gonna add that to our mixture all
right and then of course naturally we
have Chile's our jalapenos as some
people call them some people call them
Chile's but anyway this is these are
rather large jalapeno and so if you want
spicy pico de gallo you would want to
leave the seeds and the seeds are in
behind this membrane here and folks I'm
going to tell you they they will light
you up if you're not careful if you
don't like jalapenos and I love them but
they're a little too much for my wife so
what I do is I just basically take a
knife and cut down through here like
this like right here like this right
here and cut that membrane cook them
seeds out okay see those seeds that's
what's really hot for a jalapeno and so
if I was to scrape all those up and I'll
do that here in this little Bowl but
anyway that's what you want to do to
keep your pico de gallo from being
really hot you don't want the membrane
or the seeds in it but anyway so I took
the other half of that pepper and I
chopped it up fairly fine you know for
our salsa here so we'll go ahead and
dump that in and that keeps it from
being really hot now the next thing that
I do is I take cilantro and we've got
some cilantro here and of course you you
can only you know use so much of it or
it gives it too strong of a flavor and
so I've got it all chopped up this was a
whole bag I went ahead and washed it
real clean and got some of the browner
leaves out of it and everything and
chopped everything up we won't use it
all because it's too much it's too
overpowering but I'll put what I feel
like
be right for this mixture here for the
amount of tomatoes and the rest of this
cilantro I'll save and probably use in
some of my eggs like scrambled eggs or
something like that or even like the
other day I made a video called
cheeseburger omelet I could even put
some of that and a cheeseburger omelet
if you hadn't seen that video I'll leave
that up in the card right above you
there and also in the description box
and you can take a look at that but
anyway we've got our cilantro here now
the next ingredient that I want to put
in is going to be salt now I've got
about a little over a tablespoon of salt
and I use Redmon's real salt and I'll
leave a link of that down in the
description as well
this is really good salt it's out of
Utah and I use it a lot as you can see
the color of it I can show you anyway
it's got a real good color to it and
we'll go ahead and add that to this
mixture and it's about right right there
now the next thing that we're going to
put in this pico de gallo is you've got
to have lime now you can use lemon if
you choose if you don't have lime or
whatever but lime is typically what most
Mexican restaurants use when they make
their pico de gallo and it's certainly
what I use in mine now I have used lemon
juice but you know if I can get a lime
that's what I'll use so anyway what you
want to do is just kind of take your
lime roll it around on your cutting
board that kind of gets the juices
flowing get some broke loose and
everything and then just cut your lamb
in half and what we're gonna do is gonna
squeeze the juice of both halves in this
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man I'm tell you what folks this is an
awesome little salsa recipe and we weed
in a lot we make it a lot and it's so
easy to do it doesn't take very long and
I'm gonna tell you it doesn't last very
long around here because we eat it like
crazy and so we're gonna put that in
there now really that is all there is to
that
you've got your roma tomatoes chopped up
about a quarter inch by quarter inch I
use a red or purple two onions some
people call it a purple one I use that
and then I use a hot half of a jalapeno
pretty good sign of jalapeno I use about
a tablespoon of garlic minced garlic I
use Oh about a half a cup of chopped
cilantro then I use about a tablespoon a
really good sea salt I use the juice of
a whole lemon and then all I do is take
a pork and just begin to fold all that
in real well like that right there
and now generally what you want to do
when you're making salsa like this you
want to take a look at the consistency
of it if one looks like it's
overpowering the other you can add a
little bit more as you can see I've got
quite a bit more Tomatoes than I do
cilantro so I'm going to add just
another pinch of cilantro and I'm going
to add another pinch of onion okay and
you know if some of these are
ingredients that you don't like as well
you can adjust that for your own taste
but anyway I pretty much know what my
wife and I like on this and so we'll get
that mixed up and then look at that
that's really got a good color to it now
what do you want to do generally when
you get to this point is you really need
to cover it and put it in the
refrigerator for about an hour or so
and let all these ingredients begin to
marry together and before you eat it but
we don't usually can wait that long so
and the reason why we can't wait that
long is because it's so good let me I
didn't grab these here but let me show
you I got some different kind of chips
here you can use regular flat chips or
whatever if you want but what I really
like is the one that's called scoops or
whatever they are kind of like that
where you can really get down in there
and give you a scoop full of it right
there boy let me show you what this
looks like right here man oh wow man I'm
gonna take both pick up the guy off
you've never made it yourself you need
to do that now I'm going to show you a
little bit of a bonus here and I didn't
tell you I was gonna do this in the
beginning but I want to show you
something here all you need to do to
make good Wacka moly is get you an
avocado it's real easy to do you already
have the base for guacamole which is
your pico de gallo you cut it around one
time you got a big seed in there now all
you got to do is take your knife and you
can pull that seed out real easy take a
tablespoon like this right here come
right along the edge of that skin go
down in there and just walk it right on
out of there just like that
comes right out of the skin ok now I'm
gonna go ahead and do both halves here
you just go ahead and pull that right on
out real easy like that we can toss that
away now what you want to do since you
have this whole chunks in here what I
like to do I just kind of tilt my bowl
like this and Massimo avocado where it's
kind of mushy and not chunky and then I
can take and blend that right on into my
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pico de gallo you see how it works you
see how they did now look at all that
juice down in there when we were
finishing earlier this wasn't very juicy
but since it's set up for a few minutes
this has begin to incorporate in with
each other all these ingredients are
incorporating in so once you get your
avocado chopped up real fine like that
right there
you just take and marry that in with all
your pico this is not gonna be enough
for us for avocados I'll have to put
another avocado or two in there but you
get the point you see what I'm saying
and so there it is you got pico de gallo
with avocado folks you can't beat that
you need to give this a try even though
I'll drop my fork down in it hey it's
Mike over here mister cast-iron you
gotta give us a try we'll be coming back
to you soon and have a great day