Tomato week continues with a suuuuper easy and delicious classic.
Just in time for #TacoTuesday, today I’m sharing my fail-proof recipe for homemade pico de gallo.
Pico de gallo is simply a fresh, uncooked salsa. It’s usually pretty chunky and has a little heat to it. The trick with pico is to use the best, freshest ingredients you can find. Then, make it a couple hours in advance and let it sit on the counter. The allows the flavors to deepen and get even better!
Pile this on chips, ladle it over your tacos, swan dive into a human-sized vat of it…you can’t go wrong.
4 medium or 3 large tomatoes, diced
1/2 small red onion, diced
1 jalapeño, diced
1 lime, juiced (about 2 tablespoons)
1 big handful cilantro, diced (about 2 tablespoons)
salt + pepper
optional, but encouraged: one clove garlic, minced
Combine all ingredients in a bowl, adjust seasoning, jalapeños and lime juice as needed. Best if made a few hours in advance and allowed to sit on the counter for flavor to combine.