Mrs. David's Garden Seeds®

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Pico De Gallo Recipe

I love pico de gallo, don't you? Maybe you don't live in Texas and have never had this delicious treat with chips, taquitos, and other foods. This is a very healthy veggie dish with tomatoes, onion, cilantro, and jalapeno peppers. It is good to add to ground beef, ground turkey, ground pork, or ground chicken, to tacos, or fajitas.

Pico is really a type of salsa and, as I mentioned above, is delicious with some tortilla chips or on top of nachos with queso. It is also good on eggs for dinner. Do you ever make breakfast for dinner? We do, especially when I forget to take meat out of the freezer! There is something magical about pico that makes everything taste better. I think it is a combination of the fresh vegetables along with fresh cilantro and lime juice. The real secret is to combine the ingredients a day before you need them. Refrigerate and let the flavors marinade for a good 24 hours so they turn into the best flavor combination around!

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Make Pico De Gallo

You will need:

• 3 to 4 medium-sized ripe tomatoes, diced
• 1 cup white onion, chopped (about 1/2 of medium sized onion)
• 1 jalapeno pepper (take out the seeds and mince the pepper-the heat is in the seeds)
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
  

Combine the tomatoes, onion, jalapeno, and cilantro in a medium sized bowl. (If the jalapeno is too hot for you, you can use a bell pepper instead of a jalapeno; white onions usually have a hotter flavor. You can use a yellow or red onion instead but authentic pico uses jalapenos and white onions.)

Next, add the lime juice, salt, and pepper and stir well.

You can eat this right away but for maximum flavor, cover and leave in refrigerator up to 24 hours. Enjoy on so many dishes or as an incredible appetizer with restaurant quality tortilla chips.

Grow Your Own Vegetables for Pico De Gallo

Fresh is best. You can grow the tomatoes, onion, peppers, and cilantro in your own garden and use them in your pico de gallo. David's Garden Seeds® carries the seeds and you can find them below.

1. Slicing Tomato Seeds

2. Cilantro Seeds

3. Jalapeno Pepper Seeds

4. Bell Pepper Seeds

5. Onion Seeds

David and I love to plant seeds and see what happens. Most of the time, we grow some pretty good food to eat. There is nothing like garden fresh vegetables of any kind. The reason is because you can pick your food when it is actually ripe, not like what you buy at the grocery store. They have to pick foods early so by the time they arrive in the Produce Department, the food is ripe or close to it and not spoiled. The produce you buy there can be a couple of weeks old.

Make Your Own Tortilla Chips

David gets corn tortillas, cuts them into fourths and fries them in our deep fryer. Make sure that you don't under fry them or they won't be crisp. Pull them out and let drain on paper towels, then salt while they are still hot. Enjoy right away with queso, salsa, guacamole, or pico de gallo.

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Make Your Own Queso

One of the best things about living in Texas is the food. Everybody's favorite is queso aka cheese dip. It is easy to make and enjoy with chips, flautas, and taquitos.

You will need:

• 1 big box of Velveeta
• 3 jalapenos, seeds removed and jalapenos chopped
• 2 slicing tomatoes, diced (optional)
• 1 can sliced mushrooms
  
• milk
• salt and pepper to taste
  

Cut the Velveeta into small cubes and put in sauce pan with about 1/2 cup of milk. Heat over low heat until the cheese melts, stirring constantly so it doesn't burn. Once it is melted, add the jalapenos and salt and pepper to taste. Cook over low heat, stirring constantly. You can add a little more milk if it starts to get thick. It is delicious just this way.

If you like a little more flavor, add the tomatoes and stir. You can even add canned mushrooms and/or diced onions if you like. Stir until well blended. It is very good like this over tortilla chips.

David loves to add seasoned, browned and drained ground beef to the mixture. Serve over tortilla chips and you have instant nachos!

A good way to make queso is in a crockpot. That way, you can take it to a party or potluck and keep it warm. Keep it on low and every once in a while, you will need to add a splash of milk and stir so it does not thicken up.

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Guacamole

Making guacamole is way easier than making pico de gallo. Cut an avocado in half. Use a spoon to scoop out the pit. Use the spoon and scoop the avocado halves out of the shells. Place on a plate and mush with a fork. Add some seasoning such as salt and pepper or meat tenderizer. I like to use garlic salt and pepper. Add a tablespoon of lemon juice to keep it from turning brown. This is good to eat with some chips or on toast or in a sandwich for one person.

If you will be making some for a group, allow 1/2 to one avocado per person. Make sure you eat it all in one sitting or it will turn brown after a few hours.

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Return from Pico De Gallo to Favorite Recipes

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