I don’t know if it’s because all the ingredients in this pico de gallo came from my garden, or if I just got lucky with the combination, but this was the best pico de gallo I’ve ever made. And it was so simple!
- 1-2 tomatoes, chopped into small cubes
- 1/2 yellow onion, chopped small
- 1/2-1 jalapeño, chopped fine
- a handful of fresh cilantro, chopped
- 1-2 cloves garlic, chopped
- 1 lime, juiced
- salt and pepper to taste
This is it–all you need. Tomatoes, onion, garlic, jalapeño, cilantro, lime and salt and pepper. Just chop all the ingredients into small pieces.
It was a really juicy tomato, so I drained it while I chopped the other ingredients.
Try to keep them all the same size.
Mix it all together in a bowl and it’s ready to go.
I found a really nice piece of fresh halibut and I knew it would be great with the pico de gallo. I just rubbed it with a little olive oil on both sides to help prevent it from sticking to the grill and seasoned with Slap Ya Mama (from New Orleans) and salt and pepper.
I sliced an onion, drizzled a little olive oil and seasoned it with Ya Mama and Emeril.
I boiled 3 Yukon gold potatoes until they were fork-tender, then tossed in olive oil and seasoning.
Put the halibut on a super hot clean grill and cook for about 3 minutes. It will flip easily…
…ooops…or not. But not to worry. This is where the pico de gallo can help cover up the mistake.
Grill the potatoes and onions until crispy and tender.
You can put the halibut on a plate and surround it with the pico de gallo–and no one will know about the accident on the grill.
Better yet, plate it with the potatoes, onions and a little arugula and you’ve got a great dinner.
Pico de gallo on the arugula–my new summer dressing!