You may notice when you look at my recipes that I use minimal or no cilantro in dishes where it is customary. This simple Pico de Gallo is no different. If you like cilantro, feel free to add it anywhere and everywhere, just please do not put it into foods you want me to eat. I can do small amounts of it when I go to Chipotle’s or certain Mexican restaurants, but if there is too much of it in anything I just have to leave it on my plate.
I am one of the few people in this word apparently that thinks cilantro smells like dirty gym socks.
Since I do like Mexican food though, I just make my recipes without an overload of cilantro. I also use minimal amounts of jalapeno peppers, but just like cilantro, feel free to add more if you prefer more heat. I serve this Pico de Gallo alongside my Midwest quesadillas because I love all things tomatoes and I think they go well together. I also think it goes great with chips, it’s more than an acceptable substitute for store bought salsa only I get to decide how much cilantro goes in mine – none.
This recipe is best made with fresh summer tomatoes. I cut my tomatoes into wedges, remove as much seed and pithy pulp as I can. I allow them to sit on a paper towel to remove some of the liquid before dicing them small for this recipe. It will have more than enough liquid in it once you add lime juice and salt. Salt naturally draws out the liquid in fruits and vegetables.
Drain liquid from diced tomatoes.
Add tomatoes, jalapeno, and onions to a bowl. Add more than 1/2 of a jalapeno if desired.
Squeeze limes over the bowl.
Mix lightly and add salt and optional cilantro.
Mix again and taste.
Add more salt, lime juice, and/or cilantro to suit your tastes.