When I was little I had this thing about raw tomatoes, I did not like them. If they were cooked in a dish, like stew, I would eat them. Ketchup, I could not get enough of it, it was my condiment of choice. But raw tomatoes, No. Thank. You. There were many dinner conversations where my Dad would try and convince me to eat a slice of raw tomato on my burger, with the argument that “ketchup is made from tomatoes and you love ketchup.” I would not have any of it! I think it had to do with the texture and acidity of the raw tomato that I did not like.
Now a days I love tomatoes. Although I am still picky about the ones I eat raw because I don’t want the white flesh and the Florida soil is not the best for growing tomatoes so sometimes our options are limited. But when you get a ripe red tomato it tastes like candy. My condiment of choice as an adult, pico de gallo salsa. Don’t get me wrong, I still use ketchup frequently because it is my old faithful but I enjoy the fresh quality that pico de gallo adds.
The great thing about pico de gallo is that it is super simple to make. The hardest part (if you want to label something as hard) is chopping up the ingredients, it just takes a little time. But once all the chopping is done, its about mixing it all together.
Before we make this salsa I would like to talk about cilantro. Cilantro is an herb that, at quick glance, looks a lot like flat left parsley but the leaf is more delicate and has a significantly different and stronger taste. It is regularly used in Mexican cooking. In our home I am okay with a little cilantro but my husband is not a fan. With that being said the pico de gallo recipe I share today is just the amount of cilantro that I enjoy, a little, but many times I leave it out for my husband and also because I use so little it is not always worth buying. I think the pico de gallo is great either way and at the end of the day what makes pico great … the tomatoes!
How about we make this pico de gallo!?!
Start with your diced tomatoes and onion, all in a bowl.
Note about the tomatoes, many times recipes have you drain the tomato juice, I suggest that you don’t do that for this one. The natural tomato juices add extra flavor and help give this pico a little natural saucy element.
Add to bowl the minced garlic, cilantro, and jalapeno.
Give it a mix, then add the lime juice, salt and pepper.
Moment of truth, taste test with your favor tortilla chip and add a little more salt and pepper if needed.
You may even need to taste test again. For quality control purposes, of course!
Serve along side some tortilla chips or use as a condiment with your favorite dish. What goes with pico de gallo? Omelets, burritos, tacos, on top of grilled chicken or fish, you get the idea.
This pico de gallo is also my first recipe completed on my 2014 Recipe Bucket List. YEAH! One down, 34 to go!
- 2 cups diced Tomatoes with natural juices (1 large beefsteak tomato or 2-3 on the vine)
- 1 cup diced Onion (red or sweet)
- ½ Jalapeno, seeds and membranes removed, finely diced
- 2 cloves of Garlic, minced
- 1 tbls chopped Cilantro (optional)
- Juice from ½ a Lime
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- In a medium sized bowl add the tomatoes, onion, jalapeno, garlic, cilantro, lime juice, salt and pepper. Mix to combine.
- Taste to check salt and pepper levels, add more if needed.
- Serve immediately.