How To Make Yummy Fresh Salsa | Pico de Gallo
Best Pico de Gallo Recipe!
This is the first year I’ve really REALLY had a whole bunch of tomatoes grow in my garden. I LOVE eating fresh tomatoes sliced and salted… oh YUM. Or a tomato sandwich on lightly toasted bread with mayo? Wonderful.
But my happy place is eating fresh homemade salsa, Pico de Gallo style. It’s also called salsa fresca and Google says Pico de Gallo means ‘Rooster’s Beak’. Well of course it does?? I knew that. Who cares. I’m so darn happy eating freshly chopped salsa on pretty much EVERYTHING I eat. Breakfast eggs. YES. Quesadilla for lunch? Heck yes! All sorts of dinner options… topped with this for sure.
Plus the ingredients make such a pretty picture!
How do you make the best Pico de Gallo…?
I asked a few friends for their favorite Pico recipe and most of them couldn’t answer exactly how they make it. They just make it?
Just chop an onion, bunch of tomatoes, Jalapeño, juice of a lime and a LOT of salt. In fact WAY more salt than you would think. (More than I thought anyway.) Some people like garlic in there as well, but I left it out.
And Cilantro. While I’m sure the purists will say it’s never optional—I’m afraid we need to admit there are people in the world (my daughter for one) who don’t like cilantro. So I end up making two batches. With and Without the green leafies. And my second batch I used dried cilantro and liked it fine as well. Fresh is better though.
When I tested out the first batch I found I did not like a lot of Lime juice in the mix. And I liked having a ratio of more tomato chunks than onion chunks.
Here’s the sweet spot that worked for our family.
Mix up your own batch and experiment with the ratios, find the way you and yours like it!
Pico de Gallo
- ¼ to ½ White Onion chopped small
- 6 or 7 medium small tomatoes mine were very juicy, Roma’s are less juicy
- ½ to 1 teaspoon salt at least
- Handful ¼ cup chopped fresh Cilantro (1 teaspoon dry)
- ½ to 1/4 of a large Jalapeño seeded and diced very small (use more if you like it warmer)
- Juice of 1/2 lime (depending on size of lime) more or less juice as you like it
Start with your onions; after they are chopped add the lime juice and Jalapeño and let it sit and mellow while you chop the tomatoes. I roughly use double the amount of chopped tomatoes as onions. So if I wanted a large batch I started with more onions. And eyeballed the tomatoes till they were double the amount of onions. I let my tomatoes drain a little bit because they were so juicy as well.
Add the chopped tomatoes to the onions and Jalapeño then add the salt and Cilantro. Stir and taste. If that much salt scares you (it scared me)… try it with less at first… I promise you’ll up the sodium intake though, it’s not very good without enough salt to make everything pop! And it only gets better the next day. It keeps fresh in the fridge for 2 or 3 days.
Now for the good stuff.
Try it on EVERYTHING.
On My Ham & Cheese Quesadilla.
Heuvos Rancheros? OLE!
See the fresh strawberries and peaches near my fried egg breakfast here? The fresh Pico accidentally found it’s way over near the fruit and… surprise(!) it was kinda delicious with the fruit?