EATS: Pico de Gallo Recipe

Happy Memorial Day Weekend everybody! Even though we’re doing our part to flatten the curve and shelter in place, I hope you’re enjoying the outdoors (responsibly), a good margarita, and some nice summer foods. This pico de gallo recipe has a lot of zest and flavor to it and it’s so simple to make. One of my favorite summer snacks to have out on the table during gatherings—or even on long summer days to have an easy bite as we come and go from the garden into the house—is a large bowl of quality tortilla chips with an assortment of dips especially guacamole and pico de gallo. Of course, pico de gallo is also essential for a variety of dishes including fajitas and tacos. So, make a big batch it’s the perfect summer condiment.

Pico de Gallo Ingredients

• 1/4 cup white onion, finely chopped (see photo below)

• 1/4 cup fresh cilantro, chopped

• 1.25 teaspoons kosher salt

• 1 1/2 limes, juiced

• 1 jalapeño, diced (I keep the seeds and use them in my pico de gallo. If you want it a little less spicy then you should remove the seeds from the jalapeño)

• 4 cups diced tomatoes (approximately 2 1/2 large tomatoes)

Pico de Gallo Instructions

• Pro tip for making excellent pico de gallo is to get the dice on your onions nice and thin. It will give the perfect flavor kick to each bite without overpowering the rest of the ingredients.

• After you have your limes juiced, your cilantro, tomatoes, jalapeño, and onion diced, just combine all ingredients in a medium mixing bowl.

• Refrigerate if you do not serve immediately.

• It’s as simple as that! You have a great dip/condiment that uses garden fresh ingredients and will keep you and your guests happy. I hope you enjoy this recipe for pico de gallo and just let me know in the comments below how it works out for you.