During the Summer, you can almost always find the ingredients for pico de gallo in my fridge and pantry. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.
To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens, or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for a smoother salsa.
See? The possibilities are endless. Get this recipe that you'll be making well into Fall.
For a spicier salsa, leave the peppers' seeds intact.
- 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
- 3/4 cup finely diced white onions
- 1/4 cup chopped cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons minced, seeded jalapeño or serrano chiles (about 2 medium)
- 1 teaspoon minced garlic
- 1/2 teaspoon salt, plus more to taste
- Cut the tomatoes into 1/4-inch dice and place in a bowl.
- Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. Taste and adjust seasonings as needed before serving.
- Condiments/Sauces, Salsa
- Makes about 3 cups