My confession….
I’ve made pico de gallo at least once a week for the past month.
I can’t help myself — I’m a woman out of control!
Though in my defense, the tomatoes have been beautiful lately—and pico de gallo can be added to everything!
Of course they’re perfect in tacos, quesadillas, burritos, and nachos. It gives an added punch to breakfasts – omelettes, poached eggs, huevos rancheros. And I particularly love to put a few spoonfuls over grilled chicken or broiled fish.
After all of the pico I’ve gone through, I realized that I’ve never posted a recipe for my basic, tried and true version of it. All of the ingredients are standard items I always keep on hand but it’s just as easy to doctor it up if you’re feeling fancy.
Add some cubed mangoes for a tropical spin.
Diced watermelon to the mix just screams summer loving!
Some ripe avocado would add a creamy texture to the bright pico.
And let’s not forget the option of Fresh Corn Pico de Gallo.
Super easy to pull together and should definitely be a staple in your fridge — at least for the Summer!
Happy Taco Tuesday!
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Fresh and Easy Pico de Gallo
Makes approximately 4 cups
Ingredients:
3 cups diced tomatoes*
½ cup finely diced red onions
½ – 1 tablespoon finely minced jalapeno pepper (depending on preferred heat)
2 cloves garlic, finely minced
½ cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
2-3 pinches cayenne pepper (optional)
kosher salt
black pepper
In a bowl, combine the tomatoes, onions, jalapeno, garlic, cilantro, lime juice, cumin, cayenne, ½ teaspoon kosher salt and 1/8 teaspoon black pepper. Cover with plastic wrap and refrigerate for at least 1 hour. Before serving, check for seasonings and add extra salt kosher salt or black pepper as needed.
*scoop out the seeds of the tomato and discard before dicing
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