Pico de gallo is one of my all-time favorite summer recipes. Now, I use the word recipe pretty loosely because it’s definitely a simple combination of foods, tossed together, and endlessly customizable. That being said, traditional pico de gallo is a fresh salsa (and is also sometimes called salsa fresca) typically made with tomato, onion, cilantro, jalapeño, lime, and salt. It is always coarsely chopped, never blended, and it’s uses are endless. I’ve occasionally seen pico de gallo referred to as “salsa huevona” or lazy salsa. I think there’s some amazing truth to that name. After all, the only things you need to make this recipe are a good knife, a big bowl, fresh ingredients, and about 5 minutes of chopping.
The key to the salsa is really to get the best, most fresh veggies you can find. Summertime makes it so easy! I love to use roma tomatoes but this recipe is also a great use for a garden bounty of tomatoes and herbs. Honestly, I always grow some jalapenos just for this purpose. Top it off with some cilantro, a chopped onion and healthy dousing of lime juice and salt you’ve got yourself some pico de gallo ready for your favorite chips or as a topping for fish, pork, or chicken. It will keep in the fridge for about three days but is best eaten in the 1-2 days (not that it usually lasts that long!).
A note on flavors: if you’re not a fan of peppers or spicy salsa, you can absolutely leave out the jalapeños here. That being said, you can also amp up the heat by adding an additional pepper or leaving the seeds in. One of the greatest parts about pico is that it is so easy to make your own.
Well friends, all this talk about salsa is making me hungry. If you need me, I’ll be on my deck, with a bag of lime chips and a huge bowl of pico de gallo. Probably from this awesome chip and dip bowl I found at Target. If you want one, feel free to use this (*affiliate) link here!
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Simple Pico de Gallo
A fresh, easy recipe for summertime salsa. Ready in about ten minutes!
- 1 sm/med white onion diced
- 6 medium Roma tomatoes diced
- 1 medium jalapeño finely chopped
- 1 bunch cilantro stems removed and leaves finely chopped
- 1 tsp kosher salt
Wash and dry the fresh vegetables.
Core the tomatoes and remove the watery seeds. Dice the tomatoes and place in a large bowl.
Finely dice the onion and add to the bowl of tomatoes.
Remove the ribs and seeds from the jalapeño (if desired) and then mince the jalapeño.
Combine the tomatoes, onions, and jalapeños in a large bowl and stir gently to combine.
Add the juice of one lime and sprinkle the mixture with kosher salt.
Stir once again and allow to sit for 15-20 minutes for flavors to blend. Serve immediately!