Chips and dip make a great addition to any Cinco de Mayo spread. Dips such as guacamole, pico de gallo and corn salsa are ideal because they double as dips and toppings.
After you’ve rinsed your tomatoes, you’ll need to dice them into small pieces and add them to a bowl. Be sure to remove any stem from the tomatoes as no one wants a bite of pico with a little extra earth. Add tomatoes to a bowl.
While this recipe calls for a red onion, if you prefer white or yellow onions, feel free to substitute. Red onions have much more of a pungent flavor and because of the limited number of ingredients in pico de gallo, we want to include strong flavors. Dice the onions small like you did the tomatoes and add to the bowl.For the garlic, feel free to include fresh and finely chopped garlic cloves.
Squeeze juice from one whole lime into the bowl. In regard to cilantro, it’s totally up to you how much is added.and adds both a lemony and peppery taste to foods. The flavor is strong so if you’re not a fan, add ¼ cup. If you relish in the herb, add as much as you want without it becoming the main ingredient.Mix all the ingredients and refrigerate until cold. Serve with tortilla chips.
If you like a dip with a fiery flavor, mince 1-2 fresh jalapeños and add them to the mixture. Fresh jalapeño are much more ideal for this recipe than canned or jarred. They have a crunchy texture, a beautiful bright color and lack tartness. The juice from canned or jarred jalapeño add a pickled flavor and soft texture to the chili pepper.
Finally, if you like a salsa that is watery vs chunky, add all of your ingredients to a blender and blend until smooth and serve the same way.
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