Wednesday, April 17, 2013

Fresh Pico de Gallo

Andrew is a connoisseur of salsas, but fresh, simple, six-ingredient pico de gallo is his favorite. We eat it with chips, add it to tacos or taco salad and top steaks with it—delicious!

1 small white onion, diced (or 1/2 a large onion, diced)
2 large Roma tomatoes, cored and diced (taking out the seeds reduces excess moisture)
1 large jalapeno, cored and diced (or 2 small jalapenos, cored and diced)
juice of 2 limes (we used 3 in this recipe because they were really small)
Cilantro, chopped, to taste
Salt to taste

1. Mix diced onion, jalapenos, tomatoes and chopped cilantro in bowl.
2. Wash hands after handling jalapeno! I forget this step a lot, and it is no fun putting contacts in the next morning.
3. Squeeze lime into onion, jalapeno, tomato and cilantro mixture.
4 Salt to taste.
5. Toss, taste and adjust ingredient ratios if needed.
6. Toss and refrigerate. (Or eat immediately—we think it's better if it sits for a little while.)
7. Enjoy with chips, steak, tacos or whatever you'd like!

Chopping onion.
Coring jalapenos.
Dicing jalapeno.
Andrew requested I add this photo so that he could tell the blogosphere to always choose the ugliest tomato as it will be the most delicious.
Chopping cilantro. We add a lot, but you should add it to taste.
I come in and do the fun things, like squeezing limes and drinking wine.
Sprinkling salt.
Ta-da! Spring has arrived!
Do you make homemade salsa? Please share if so! We are planting a salsa garden soon and hope to try all kinds this summer.

Very excited to link up with Ali at Jam Hands and Kerrie, Jessica and Jamie for Wonderful Food Wednesday! Check it out for some delicious recipe ideas.


  1. This looks so good!! We have never made homemade salsa this summer, as much as we like it. Yummy!