Pico de Gallo

It’s that time of year when my garden starts overflowing with produce and I’ve got to get creative with how to enjoy it all.  The tomatoes and cilantro and growing like crazy!  Throw in a bit of red onion and some limes from my lime tree and what to you get?  Pico de gallo!  I’m not one for having things too spicy and often salsa is too hot.  So pico de gallo is a perfect flavor combination.  It’s cool and refreshing and perfect to dip some salty tortilla chips in or add as a topping to a casserole.   You can make as much or as little as you need.  My rule of thumb when tossing this together is to have equal parts tomato and cilantro with slightly less red onion.

Gather up your ingredients.

Roma tomatoes seem to work best since they hold their shape and don’t get too liquidy or mushy when you mix everything together.  Chop your tomatoes.

Dice a little less red onion than you have tomatoes and add them to the bowl.  Too much red onion will overpower the mix but you want enough to give a good, strong flavor.

Roughly chop the same amount of cilantro as tomatoes.

Mix together the cilantro, tomatoes, and red onion.

Slice and juice some limes.

Toss together all the ingredients and stir them around gently.  If you have time, cover and refrigerate for a few hours so the flavors have time to marry.  Some people like to add a bit of jalapeno for a kick so if you’re up to ratcheting it up a notch, go for it.

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Pico de Gallo

Pico de Gallo
  • Author: Kathleen
Scale

Ingredients

1 cup Roma tomatoes, diced
¾ cup red onions, diced
1 cup cilantro, roughly chopped
2 tablespoons fresh lime juice
½ teaspoon salt

Instructions

Dice tomatoes, red onion, and cilantro.
Pour in lime juice and salt.
Stir gently to combine.
Serve immediately or chill for about 2 hours so the flavors have time to marry.

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