Pico de Gallo

Pico de Gallo is easy, right? Just tomato, onion, jalapeño, garlic, cilantro and lime – nothing special.

So why do we so often buy it at a grocery store?

Homemade Pico de Gallo tastes way better than store-bought, and tends to be substantially lower in sodium (even if you’re buying your favorite extra-super-organic variety). It can be made in large batches and even stores well. As with most other culinary endeavors, it’s more than worth the effort to make it yourself.

Nearly everyone has had Pico de Gallo at some point in their life, so I won’t go on and on extolling the virtues of this dish. Suffice to say, it is crisp, refreshing, a bit spicy, and crazy addictive.

Of course, I must also admit that I chose this recipe primarily because my garden (!) is finally yielding veggies to work with.  The Pico de Gallo pictured uses tomatoes, cilantro and jalapeño grown out on my front porch along with local, organic onion and garlic from the farmers market. After a rather unsuccessful crop last year, I couldn’t resist showing off just a bit.

Pico de Gallo

  • 3 tomatoes, diced
  • 1/4 medium onion, finely diced
  • 1 jalapeño, finely diced
  • 3-5 cloves of garlic, finely diced
  • 5-8 cilantro stems, picked and chopped
  • 1 tablespoon lime juice
  • salt (optional)

 

  1. Combined all ingredients in a bowl. Salt to taste, toss to combine and serve.
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