Fresh tomatoes, onion, jalapeno, fresh lime juice and cilantro make up this fresh salsa. Use it as a dip for tortilla chips, as a garnish for tacos, fajitas and quesadillas, or as a side condiment for grilled meats.
Pico de Gallo
Although we are nearing the end of backyard season, tomatoes, like most other once seasonally available vegetables, are actually now available year round.Even still, you and I both know that winter tomatoes are picked early to survive their long travel path and just do not taste the same as our summer tomatoes, especially those backyard tomatoes, straight off the vine. Now is the perfect time to enjoy this fresh salsa as much as you can.
Thing is, with pico de gallo, there really is no "right" recipe. It's strictly personal.
While I'm giving you measurement ratios on how I make mine, there really aren't any set-in-stone specifics, because you may find that you like more or less of any one ingredient, or that you aren't a fan of one thing or another. Some folks simply do equal parts of everything.
Even though the standard mix of ingredients is generally tomato, onion, some kind of hot pepper, fresh lime juice and cilantro, a lot of folks just cannot do cilantro because it has an odd soapy taste. I was actually one of those "cilantro tastes soapy" to me folks, though I'm slowly gaining a taste for it.
Seems the more I use it, the more I actually have grown to appreciate it, so maybe start giving it another chance! I'm not much of a picky eater to be honest, but cilantro was one of those foods to me, though admittedly, I am still working on that whole brussels sprouts thing.
While I'm giving you measurement ratios on how I make mine, there really aren't any set-in-stone specifics, because you may find that you like more or less of any one ingredient, or that you aren't a fan of one thing or another. Some folks simply do equal parts of everything.
Even though the standard mix of ingredients is generally tomato, onion, some kind of hot pepper, fresh lime juice and cilantro, a lot of folks just cannot do cilantro because it has an odd soapy taste. I was actually one of those "cilantro tastes soapy" to me folks, though I'm slowly gaining a taste for it.
Seems the more I use it, the more I actually have grown to appreciate it, so maybe start giving it another chance! I'm not much of a picky eater to be honest, but cilantro was one of those foods to me, though admittedly, I am still working on that whole brussels sprouts thing.
Obviously, a freshly made pico serves as a great dipper with tortilla chips, but really it's great as a condiment on fish or many grilled meats, and certainly as a garnish for tacos, quesadillas, fajitas and even huevos rancheros. I also love to mix a couple tablespoons of pico with 1/2 cup of cottage cheese for a snack and sometimes even add in a little bit of leftover steamed veggies like broccoli or asparagus to get in a veggie serving!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my pico de gallo.
Roma tomatoes looked the best right now, so that's what I'm using.
Chop them up into bite sized chunks. I don't bother, but if you prefer, you can seed them first.
Add the chunks to a bowl.
Chop onion into bite sized pieces and add to the bowl.
You can use whatever your favorite pepper is, though most often, at least here in the U.S. jalapeno is the choice. Most folks use fresh, raw jalapenos, but I find them unreliable in heat level. Unlike the hubby, I'm just not super fond of overly hot food, and I always keep pickled jalapenos in the fridge, so that's what I use. My favorite are the "deli tamed" jalapenos from Mezzetta.
Chop them up and add them to the tomatoes and onion.
Give it a toss.
Add seasonings.
Trim the fresh cilantro of the stems.
Chop and add to the tomato mixture.
Toss.
Enjoy.
Pico de Gallo
Yield: About 6 to 8 Servings
Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M
Fresh tomatoes, onion, jalapeno, fresh lime juice and cilantro make up this fresh salsa. Use it as a dip for tortilla chips, as a garnish for tacos, fajitas, huevos and quesadillas, or as a side condiment for grilled meats.
Ingredients
- 6 to 8 large garden tomatoes
- 2 medium Vidalia or other sweet onions
- 1 large jalapeno, seeded, ribs removed and diced
- Juice of one large lime
- Pinch granulated sugar
- Salt and pepper, to taste
Instructions
- Dice the tomatoes, onion and jalapeno into bite-sized pieces and place into serving or storage bowl.
- Add the lime juice and sugar; toss.
- Stir, taste and add salt and pepper to taste.
- Let the mixture sit at room temperature before serving to allow flavors to blend.
- Use as dipper with tortilla chips, as a condiment with grilled foods, or as a garnish in tacos, quesadillas, fajitas or huevos.
Notes:
Add chopped mango for a sweet accent. Since I always have them on hand, I usually use pickled jalapenos as a substitute for fresh.
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