Recipe: Pico de Gallo with Extra Virgin Olive Oil

Home > News & Articles > Recipes / Dish type > Salads > Recipe: Pico de Gallo with Extra Virgin Olive Oil

This classic Pico de Gallo recipe will become your new go to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad. You can use standard extra virgin olive oil in this recipe, but a chile-infused olive oil, is also delicious. Extra Virgin Olive Oil also works nicely here!

INGREDIENTS
Makes 3 cups

2 cups Roma tomatoes, seeded and diced (about 8)
3/4 cup white onion, diced (1 small)
2 tablespoons jalapeno, minced (about 1)
1/2 cup cilantro, chopped
juice and zest of 2 limes
2 tablespoons extra virgin olive oil
salt and pepper to taste

PREPARATION
Combine all ingredients in a bowl and mix with a spoon until combined. Taste and adjust seasoning with salt and pepper.

Recipe: Pico de Gallo with Extra Virgin Olive Oil, 3.9 out of 10 based on 77 ratings

Post Views


1,926
VN:F [1.9.22_1171]
Rating: 3.9/10 (77 votes cast)
VN:F [1.9.22_1171]
Rating: -1 (from 23 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *