Pico de gallo with nachos
Pico de gallo is a Mexican salsa that is usually eaten as a dip for nachos or as a filling in tacos and wraps. It is very easy and quick to make. You don't have to use a pan or oven for it... it's really cutting, mixing and ready!
There are many variations on this recipe. For example, you can make pico de gallo with extra cucumber or bell pepper in it. Some people would also add olive oil. All great variations of course. As long as the base consists of lime juice, red onion and tomato, you're actually fine.
This recipe makes a large bowl of pico de gallo. Definitely enough for 4 servings.
Ingredients:
- 3 large tomatoes
- 1 red onion, chopped
- the juice of 1 lime
- 2 to 3 jalapeño peppers
- ½ tsp 'The Original' spice mix
or use salt and pepper - a bunch of fresh coriander*
And further… - nacho chips of your choice
*don't like coriander? Then replace it with parsley
Preparation pico de gallo with nachos
Cut the tomatoes into small cubes. Chop the red onion and add it to the diced tomatoes.
Finely chop the coriander and mix it with the tomatoes as well. Then do the same with the jalapeño peppers.
Mix all vegetables well and season with half a teaspoon of our 'The Original' spice mix, or use salt and pepper to taste.
Finish the pico de gallo with the lime juice and mix everything together again. It tastes best when you let the pico de gallo stand for another half hour before serving it with the nachos. Enjoy your meal!
Also try…
Do you love homemade sauces? Then try this one classic aioli or for Antillean krioyo sauce!
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