Pico de Gallo is an excellent condiment to use in the summer months. In this video, Phoebe walks you through how to make pico de gallo.
Pico De Gallo is a native Mexican dish that can be used as a condiment or a garnish. Many people put it in tortillas and other use it as a dipping sauce.
Phoebe walks you through how to make pico de gallo in this video. Summer is the perfect opportunity to learn how to make pico de gallo because tomatoes are at their ripest peak during this time. This favorite seasonal treat is actually a general term used in Mexican cuisine for condiments that include jalapeno, onion, garlic, lime juice, and fresh cilantro.
Phoebe’s version uses orange and red cherry tomatoes that give this pico de gallo a cheery burst of color in addition to authentic Mexican flavor. As you prepare your ingredients, be sure to take out (and discard) the seeds and ribs of your jalapeno so you get the flavor but tone down the spiciness. Fresh lime juice is essential to this recipe to tie all of your flavors together.
A helpful tip to get your lime extra juicy is to roll them on your cutting board as you apply pressure, which helps loosen up the juice. Once you know how to make pico de gallo, you’ll have a colorful addition to top of any grilled meat or tacos you prepare. It even works wonderfully as an appetizer – just grab some chips and start dipping!
Phoebe gives another great piece of advice on how to make pico de gallo. You can make it up to a day ahead of time to allow all of the flavors to marinate together for optimal yumminess. This is a dish you will want to add to your entertaining repertoire.
- 2 pints cherry or grape tomatoes, quartered
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 2 fresh jalapenos, minced
- 2 limes, juiced
- ¼ cup chopped fresh cilantro leaves
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons salt
- 1 tablespoon olive oil
InstructionsCombine the tomatoes, onion, garlic, jalapenÃÉos, lime juice, olive oil, and cayenne in a small bowl. (This can be done up to a day in advance.) Just before serving, mix in the cilantro and taste for seasoning. Makes 2 cups
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I'm Phoebe LaPine and you're watching
HealthiNation's Guide to Summer.
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I'm gonna show you how to make one
my favorite seasonal condiments and
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that's Cherry Tomato Pico de Gallo.
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Tomatoes are super in season this time
of year and I was able to pick up some
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really beautiful orange and
red cherry tomatoes for this dish, and
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I like using a mixture of the two to
give variety to the color scheme.
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And then to our pico de gallo,
we're gonna add some fresh jalapeno.
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We're not gonna make this too,
too spicy today.
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So we're gonna take out the seeds and
the ribs, and then stand it up and
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just run my knife along the edge.
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And then you can just discard the ribs and
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So I'm just gonna keep it nice and
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rustic [SOUND] since we have such
large chunks of cherry tomatoes.
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So you can just add this
with our cherry tomatoes.
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Now pico de gallo is kind of
a general term in Mexican cuisine.
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It usually includes jalapenos, some sort
of onion, today we're gonna use red onion,
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garlic, and then lots of fresh cilantro.
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Now the last ingredient
is fresh lime juice.
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So to make sure you get it nice and
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juicy, just roll it around on the cutting
board and put a little bit of your
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brute strength into it to get
all of those juices loosened up.
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Lime juice is pretty traditional
in a lot of Mexican food.
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If you don't have any on hand,
you can substitute a lemon,
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it'll just be slightly different flavor.
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A little bit more California
than straight up Mexico.
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Let's just halve these.
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And then we can use our hand dandy
juicer to get all these bad boys,
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[SOUND] right on in there.
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And this is gonna look so colorful
on top of any sort of grilled meat,
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or taco, or just as a great summer dip for
your al fresco entertaining.
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All right, so we're just gonna season
it up and then just give it a stir.
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And the nice thing about this recipe is
that the longer it sits for, the more
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the tomatoes kind of marinate, and release
their juices and become nice and saucy.
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So it's great for entertaining because
you can make it really ahead of time.
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Even a day before, and
it just gets better.
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I love how colorful this is,
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The purple, the red onion,
and the orange, and the red.
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So I'm just gonna take a little taste.
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Get all of it together.
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[SOUND] The tomatoes are so
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sweet when they're fresh
at this time of year.
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Tastes great with the lime juice and
the fresh herbs,
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and the slight kick of the jalapeno.
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So this is just gonna look so beautiful
in the middle of the table alongside
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all those great summer grilling goodies.
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I'm Phoebe LaPine and you've been
watching HealthiNation's Guide to Summer.
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This is Cherry Tomato Pico de Gallo,
and I will see you next time.
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