Pico de gallo is a staple at our house. It is basically a fresh and chunky salsa that is often used as a side dish or as a topping in Mexican cuisine. In my house, we put pico on soups, burritos, tacos, homemade queso, and more, as well as eat it alongside chips and guacamole. It is as simple to make as it is easy to eat!

Pico de gallo

Servings: 6-8 as a side topping

Total time: 10 minutes (less if using pre-cut ingredients)

Ingredients:

• 4 vine-ripen tomatoes,* seeds removed, diced
• 1 small red onion, tiny diced
• 1 small jalapeno, seeds removed, finely diced
• One large handful of cilantro, stems removed, coarsely chopped
• ½ tsp of lime juice
• Salt and pepper to taste

Let’s do this! 

1. Chop all ingredients
2. Combine all ingredients together in a bowl. Stir in the lime juice. Season with salt and pepper. 
3. Enjoy!

*Living in Michigan, we have the best home-grown, garden-fresh tomatoes during the summer months. When I don’t have access to the best of the best, I used grape or cherry tomatoes or even roma tomatoes if they look decent at the grocery store. The quantity of romas used in this recipe is comparable to the amount of vine-ripened tomatoes mentioned, but if you would like to use grape or cherry tomatoes, I’d recommend using about 1 pint (perhaps more, depending on the size of the tomatoes). 

NOTE: 

When making pico de gallo in different quantities, I use this general rule: 

• 3 parts tomato
• 2 parts red onion
• 1 part jalapeno
• 1 part cilantro
• Lime juice to brighten 
• Salt and pepper to taste