Zach Durr's Famous Pico di Gallo
A farm fresh Pico for chips and more.
Ingredients
- 1/2 Sweet onion diced
- 1 jalapeno pepper chopped (seeds optional)
- 1/2 serrano pepper chopped (seeds optional)
- 1/2 lime juiced (zest optional)
- 1 Tablespoon cilantro chopped fine
- 1 teaspoon kosher salt
- 5 heirloom tomatoes, small to medium-sized diced
- 1 beefsteak tomato diced
Instructions
- Dice the onion and tomatoes and set aside in a mixing bowl.
- Dice the peppers. Remove the seeds if you want to keep the heat low. If you like a lot of heat, use some of the seeds. Serrano and Jalapeno add different kinds of heat and smoke to your dish so do use both types. Add to the bowl.
- Zest and juice the lime. Add half the lime juice to the bowl and give a good stir. If you want to boost the citrus flavors, add some of the zest into your bowl. Freeze the rest of the juice and zest for future use.
- Finely chop your cilantro and add to the bowl.
- Add 2 teaspoons of kosher or sea salt and give a good stir.
- Chill in the fridge and allow flavors to meld for a couple hours or overnight.
Notes
This recipe is a guideline. You can add more peppers, more citrus, more cilantro to best suit your palate. We are recommending a sweet onion to contrast with the acidity of the tomato and the heat of the peppers. Zach uses two types of peppers that have different levels of heat and flavor profiles. This adds some complexity to your pico.
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