Use This Secret Ingredient to Make The Best Pico De Gallo

Summer is almost here and it’s my favorite time of year to make salads and anything using fresh produce! With all the rain we’ve had lately, our garden is thriving and the cilantro has really taken off, so this weekend we decided to use it to make some delicious pico de gallo!

Whether you’re a pro when it comes to making your own pico or this is your first time, I wanted to share my favorite ingredients to make it pop with flavor. I can’t take credit for this recipe as this was a collaboration between my husband and his 2 best friends in college, but I’m so glad they shared it with me! Before this, I just thought of pico as a forgettable garnish that came on my plate at some Mexican restaurants – I was so ignorant!

Ingredients

FYI – I don’t have exact amounts of any ingredients because we just add them to taste each time.

• Tomatoes – Roma are the easiest to chop but you can use any variety
• Cilantro – The more, the better
• Green Onions – Remove the ends and about half of the green portion, then chop, chop, chop
• Red/Yellow Onion – Red gives it more of a kick, whereas yellow is a more mild flavor
• Jalapenos – Remove the seeds if you don’t like too much heat
• Lemons – Roll them on the counter first with your hand to make it easier to squeeze out the juice
• Knorr Tomato Chicken Bouillon – This is the secret ingredient, in case you hadn’t guessed! It might sound odd to put bouillon in this type of recipe, but it gives the pico such an incredible flavor! Warning – it is extremely salty, so I’d recommend only adding a teaspoon or less depending on how much you are making. It’s also not a healthy ingredient, but I use it sparingly as a treat only a few times a year, so everything in moderation 🙂 You can substitute Himalayan Pink Salt and some black pepper as a healthier alternative!

Process

• Dice the tomatoes and chop the cilantro, green onions, red/yellow onions, and jalapenos and combine in a bowl (As you can see, we make ours in a big casserole dish because it’s that good).
• Stir together and then add the fresh lemon juice and Bouillon; mix well.
• It’s best if you let it marinate in the lemon juice for a few hours up to a day, but you can also serve it immediately. (My husband likes it best on the 2nd day)
• We usually scoop it up with tortilla chips, but it also makes a great topping for tacos or meat and you may also catch yourself just eating it with a spoon like we do.

Have you ever used this type of Bouillon for recipes? I’d love to hear how you like this pico if you make it!

Thanks for reading!

Emily