Homemade Pico De Gallo
This homemade pico is a steadfast part of our family all Summer long!
That magical season when big, red, sun-ripened tomatoes are hanging from the vines and crisp jalapenos are plentiful!
At our house, we typically plant an entire garden bed to facilitate the making of fresh pico every Summer! Tomatoes, jalapenos, and cilantro! It’s our FAVORITE!
I really love to coax the kids into the kitchen to chop salsa with me.
My son Kaleb is so totally obsessed with this homemade “salsa” that he’ll spend an hour rinsing, prepping, and chopping alongside me because he knows how awesome the reward is!We typically double, triple, or even quadruple this recipe because it’s SO good on top of EVERYTHING!
Burrito Bowls, Grilled Chicken & Fish, Salads, and especially we’ve gotta save some for our eggs the next morning!
Best eaten within a few hours, although fresh pico does stay good for 24-48 hours in the fridge!
Makes about 6 servings
- 1.5 lbs tomatoes
- 1 medium red, or white onion
- 2-3 small jalapenos, finely diced (seeds and membranes removed for a milder salsa)
- a large handful of fresh cilantro leaves
- Juice of 1 fresh lime
- Sea salt and fresh ground black pepper