Homemade Pico de Gallo
At our house, summer time brings no school, lazy mornings, and Pico de gallo…lots of Pico de gallo.
When the tomatoes are ripening so fast we don’t know what to do with them all, we often chop some up for this delicious, fresh salsa.
If we are invited to a potluck or a family get together, many times we bring a bowl of Pico with a bag of chips because it’s quick, easy, and everyone loves it! So many times, people are gathered around the bowl and eating directly from it. That’s when you know it’s REALLY good!
A fun way to grow the ingredients for Pico de gallo is in a salsa garden.
And now, without further ado, here is my recipe for homemade Pico de gallo.
Pico de gallo
Tomatoes, diced (about 3 cups)
White onions, diced finely (about 1 cup)
1-2 cloves garlic
Cilantro, chopped (about 1/2 cup)
Salt to taste
Chop the tomatoes and place in a bowl. Add the salt. Chop the onions and cilantro and add to the bowl. Press the garlic with a garlic press or grate it with a micro-plane zester or fine cheese grater. This will prevent someone from biting into a large chunk of garlic and will infuse the garlic flavor throughout the entire bowl. Add salt to taste. Let the Pico sit for at least an hour for all of the flavors to meld together and for the salt to pull water from the tomatoes. You will need to pour off the liquid that comes out of the tomatoes 2 or 3 times. Serve.
Pure, pure deliciousness!!!
Other salsa recipes: Michelle’s famous salsa, Salsa Verde, or Annie’s salsa (for canning).