Simple Pico de Gallo
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Recipe for Simple Pico De Gallo is a fabulous way to use up those excess tomatoes from the garden. Tomatoes, limes juice, onions, and jalapenos are all it takes to bring this dish to the table. Use to top tacos, burritos, or just dip your corn chips in.
You may notice when you look at the 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.
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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.
Simple Pico de Gallo
Ingredients
- 2 large Tomatoes diced fine
- 1/2 large Jalapeno Pepper diced fine
- 1/2 small Onion diced fine
- 2 small limes
- 1/4 teaspoon Salt
- Cilantro optional
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
