Summertime is AWESOME! It means that it is time for lots of fresh fruits and veggies – hooray! One of our summer favorites is my husband’s homemade pico de gallo. He lived in Mexico for two years as a missionary for our church, and loves good Mexican food. This recipe is SO good. It is a great starting point, but you will want to test things as you go along to make sure it tastes right to you – sometimes you need to tweak if you have a strong onion or want your pico to be more spicy.
Pico de Gallo
- 4 roma tomatoes, diced (about 2 cups)
- 1/4 – 3/8 c. onion, diced (depending on the strength of your onion)
- a few sprigs of cilantro leaves, chopped
- 1/2 large jalapeno (remove the veins and seeds and finely chop)
- 1/2 large lime’s worth of juice
- 1/2 – 1 tsp. of salt (to taste)
- pinch of pepper
- dash of garlic powder
1. Dice your tomatoes, onion and cilantro and put in a large bowl.
Sometimes it is nice to have little helpers too.
2. Remove the veins and seeds from your jalapeno and finely chop – this will give your pico a mild flavor. If you would like more spice, cut up a bit of the vein and seeds and add in SMALL amounts. We usually will kick up the spice more after we have added all the ingredients and know how things taste together.
3. Squeeze in your lime juice (watch out for seeds!) and add your salt, pepper and garlic powder.
4. Give everything a good stir, and test it out for flavor.
5. Adjust flavors as needed (we usually will end up putting some of the spicier parts of the jalapeno in, or adding more salt or onion).
This makes a good snack size for a few friends. You can just double as needed.