Salsa is a staple in my house. We always have jars of it ready to be eaten. As much as I love salsa, nothing beats it being made homemade. I’ve shared a couple of my favorite homemade salsas before but I wanted to share my pico de gallo recipe that you’ll fall in love with instantly.
This recipe is so simple and I love that I almost always have all of the ingredients needed on hand, especially in the Summertime. Every Sunday after I go grocery shopping, I usually try to prep and cut all my vegetables once I get home so I can cook and make things like pico de gallo in a flash.
You’ll need to grab all of your vegetables and mince them into fine pieces. Some people prefer their pico de gallo to be more chunky, so cut the veggies how you like them. I like mine a bit more on the chunky side but if I’m using it on top of an entree, I like to cut it much smaller.
Once all of the ingredients are chopped to your liking, we’re going to mix them all together and season with lime and salt. If you are going to be using salty chips, then hold off on the salt until you are all done. Sometimes there is plenty of salt on the chips that you don’t have to salt your pico.
Once you have mixed together all of your ingredients, you are ready to eat! Place your pico de gallo in a dish to be served to your guests or if you’re like me, you’ve already eaten half of the mixture and there isn’t much left to share.
Pico de Gallo Recipe
- 2 plum or beefsteak tomatoes
- 1/2 red onion
- Small handful cilantro
- 2-3 hot or medium peppers of choice – jalapenos if you like it hot, poblano if milder
- 1 Tablespoon lime juice
- Salt, optional
- Mince tomatoes, onion, cilantro and peppers into fine pieces.
- Stir the ingredients together and season to taste with lime juice and salt.
- Serve immediately.
Do you add any other ingredients into your pico de gallo? Share with me!