Homemade Pico De Gallo Recipe

by Maria on October 16, 2012

pico de gallo recipe

I know this isn’t a recipe you’d expect to see in the middle of Fall, but it’s one of those things you can make year round with great results.  I find Roma tomatoes to have a pretty good amount of flavor in the winter, and when you’ve been surrounded by the sweets and treats this season brings – it’s nice to have a refreshing snack, or addition to a meal.  I fell in love with pico de gallo at a hole in the wall Mexican joint in the town where I went to college. They had a salsa bar where you could fill little cups with their different varieties of salsa and hot sauces. At the end of the bar was a big tub of pico de gallo. mmm, mmmm, mmmmm!

Now that I live across the country from that little gem of a restaurant, I have to make my own. I whip up this simple homemade pico de gallo almost every week. It is fast, full of vitamins, and so tasty! Catch me after the jump for the recipe…

This pico de gallo is the perfect addition to any Mexican inspired meal or salad.  For instance:

Of course just some tortilla chips serve it up great.  I like to mix it up a least a couple hours before I plan on serving it so the flavors can have a chance to mingle and get acquainted.

Simple Homemade Pico De Gallo

Yields Approx: 4-5 cups

Ingredients:

1 medium onion

3-4 large Roma tomatoes

1 large or 2 small Jalapeno peppers

1/4 cup finely chopped cilantro leaves

1/2 tsp salt

Juice of one lime, (may need two if lime is not very juicy)

Pinch of Sugar

Directions:

  • Chop onion, tomato and jalopeno very finely, (I remove the seeds from the jalopeno so it won’t be to spicy for my kids, but if you like spice keep some or all of the seeds) and put them in a large glass or plastic bowl.
  • Add chopped cilantro, salt, sugar and juice of the lime. Mix well.
  • Taste and adjust lime and salt flavor as needed.
  • Cover and refridgerate at least two hours before serving. Can be kept in the fridge for up to a week.

Happy eating,

Maria

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