pico de gallo | tomato week

pico de gallo | Cody Uncorked

Tomato week continues with a suuuuper easy and delicious classic.

Just in time for #TacoTuesday, today I’m sharing my fail-proof recipe for homemade pico de gallo.

pico de gallo | Cody Uncorked

Pico de gallo is simply a fresh, uncooked salsa. It’s usually pretty chunky and has a little heat to it. The trick with pico is to use the best, freshest ingredients you can find. Then, make it a couple hours in advance and let it sit on the counter. The allows the flavors to deepen and get even better!

pico de gallo | Cody Uncorked

Pile this on chips, ladle it over your tacos, swan dive into a human-sized vat of it…you can’t go wrong.

pico de gallo | Cody Uncorked

Pico de Gallo

ingredients
4 medium or 3 large tomatoes, diced
1/2 small red onion, diced
1 jalapeño, diced
1 lime, juiced (about 2 tablespoons)
1 big handful cilantro, diced (about 2 tablespoons)
salt + pepper
optional, but encouraged: one clove garlic, minced

directions
Combine all ingredients in a bowl, adjust seasoning, jalapeños and lime juice as needed. Best if made a few hours in advance and allowed to sit on the counter for flavor to combine.

pico de gallo | Cody Uncorked

Enjoy!!!!

signature | Cody Uncorked.
pico de gallo | Cody Uncorked