Beautiful pico de gallo! This garden-fresh salsa is a lovely appetizer with chips or scooped on your favorite Mexican cuisine (tacos, burritos, nachos, tostadas). I even love it on scrambled tofu and breakfast burritos!
The recipe measurements below are mostly a guideline. You can increase or decrease individual ingredients to suit your taste. The salsa isn’t spicy after removing the seeds and ribs from the jalapenos, but remember to be very careful when handling jalapenos or your hands may burn for hours afterwards. Either wear gloves or handle them minimally after cutting. (And remember to keep your hands away from your eyes until they’re thoroughly washed!)
For the tomato off-season, try this quick and easy blender restaurant-style salsa!
Pico de Gallo
- 4-5 ripe tomatoes
- 1/2 small onion
- 1 clove garlic
- 1-2 jalapeno peppers
- 1/3 cup fresh cilantro (stems removed)
- 1 Tbsp. fresh lime juice
- 1 Tbsp. olive oil (omit for oil-free)
- Sea salt
- Finely chop tomatoes and onion.
- Mince garlic and chop cilantro, stems removed.
- Scoop out & remove seeds and ribs from jalapenos (using caution) and finely chop.
- Combine all ingredients in a bowl and toss. Season well with salt, and adjust any flavors as desired. (More lime juice, cilantro, garlic, etc.)
- Cover and let chill in the fridge a few hours before serving for maximum flavor!