There are some things that taste like summer to me. Watermelon, lemonade, hamburgers on the grill. And pico de gallo! We love to make this recipe in the summer. It’s easy, healthy, and uses up the abundance of garden tomatoes you hopefully have!
It is getting to be tomato season. Are you swimming in tomatoes yet? My plants aren’t doing as well as last year, but I hope to at least get enough to make a batch or two of our favorite salsa: pico de gallo, also known as fresh tomato salsa. Now, I will warn you that with so many of my recipes, I rarely measure anything. This recipe is no exception. So much of it is a matter of personal preference. Maybe you don’t like cilantro at all so you can leave that out. Maybe you prefer a milder batch? Go ahead and leave out the jalapeno. It’s kind of trial and error really. Here is the recipe.
Pico de Gallo
Fresh tomatoes, maybe 3 or 4
1/2 to 1 red onion (I’ve used yellow and white before too.)
1/2 to 1 jalapeno, seeded (or omit this altogether)
a bunch of cilantro (This is where your personal preference will come in. Start with a smaller amount and add more if you think it needs it.)
2 teaspoons more or less of fresh minced garlic (I have also used garlic powder to taste.)
salt to taste
Now just chop everything up and mix it together. Add more seasoning if needed. Enjoy with tortilla chips!