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A post shared by Jose Xiloj (@jose.elcook)
You can grab the full recipe on Xiloj's Instagram account, but you'll need tomatoes (seeded and diced), a finely diced white onion, finely chopped jalapeño (remove seeds for less heat, or leave them in for a kick), chopped fresh cilantro, lime juice, olive oil, chicken bouillon powder salt and ground black pepper.
Roughly chop the cilantro and toss it into the bowl. Use more or less depending on your love for this fresh herb, though in my house, more is always better!
Gently mix all ingredients together with a spoon until they're well combined. Then, let the mixture sit for at least 10 to 15 minutes so the flavors can meld. Give it a taste to make sure it's just the way you like it. Add a pinch more salt or lime juice if needed.
Pico de Gallo Tips and Tricks
Pico tastes even better after an hour or two in the fridge, so make it ahead and let it sit. Just be sure to stir before serving.
Go wild with how you use it! It’s not just for tacos. I like pico on scrambled eggs, but you can mix it into quinoa, spoon it over grilled chicken, layer it on a grilled cheese sandwich—you get the idea.
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