Dragonfly Home Recipes

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My Favorite Pico de Gallo

Luscious, juicy tomatoes, bright, distinctive cilantro, slightly spicy onion and chili pepper, and tangy lime juice with salt combine to create a fresh salsa just bursting with summer flavor.  Pico de gallo, also known as Salsa Mexicana, is a beloved condiment in Mexico.  It has become a summer staple in my home, and it goes great with tortilla chips, in tacos, or as a topping for chicken, among many other uses.  I am not an expert in Mexican food, but I am definitely an enthusiast.  And with tomatoes ripening on the vine in our garden (finally!), it is easier than ever to mix up a batch of this pico de gallo and capitalize on the freshness of the tomatoes.

ripe tomatoesMy son fell in love with pico de gallo at one of our favorite Mexican restaurants earlier this summer, and I have been trying to recreate it at home ever since.  There are countless recipes out there, and variations as well, though most pico de gallo recipes seem to consist of tomatoes, onions, cilantro, chili peppers, lime juice, and salt.  Some add cucumbers, avocado, or radishes–all versions I would like to eventually try.  But first I wanted to get the basic version down, since the varying amounts of each ingredient can change the taste.  pico ingredientsI finally hit upon a version that my family and I just love!  I will share it below, in case you are still searching for a pico de gallo recipe that you’d like to try.  The amounts of the ingredients can be adjusted to suit personal tastes, but one thing is ultra-important: the freshness of the tomatoes is key.  Roma tomatoes are typically used, but since we are not growing those in our garden this year, I used our tomatoes and just cut out the seeds (the seeds would make the salsa too watery).  I like things only mildly spicy, so I cut out the seeds of the jalapeño pepper before dicing it.  If you want to add more heat, add some pepper seeds.  And if you have a variation of pico de gallo you love, I would love to hear about it!

pico in red bowlpico on benchIt has been awhile since I have been in this space, and I have missed it.  I have missed posting, and I have missed keeping up on what my fellow bloggers are up to.  But it was for a good cause–I was on a lovely vacation with my extended family, and was “unplugged” for a few days.  It was very relaxing and inspirational to be around so much nature and water.  I fell in love with paddle boarding on a small, quiet lake, and we saw loons and a bald eagle as we were paddling.  We also spent time at Lake Michigan, which is one of my favorite lakes on earth, and got a chance to go for a long sail on my brother’s boat.  Herendeen LakeMy mother coordinated the vacation in order to have time to spend with each other and to celebrate the memory of my dear father.  It would have been their 50th wedding anniversary this summer.  It is not easy to get everyone all together in this busy world, and we dearly missed one of my brothers, who was unable to come.  But my other two brothers and their families came, as well as my husband and children.  We rotated dinner-making duty, and had some delicious, simple dinners, enjoyed outside on picnic tables, with a view of the lake.  The kids had lots of cousin time, which is mostly loud, crazy fun, making memories they will keep forever.

wildflowersI hope you are all enjoying the summer, and savoring all the fresh fruits and vegetables available this month.  August is one of my favorite months with its mellowing sun and humming insect noises at night.  And with all the blooming around here, it is easy to find a bouquet of fresh flowers to brighten up any room.  Have a great weekend! Fiesta Friday is beckoning, with lots of intriguing recipes and photos!pico on railing

My Favorite Pico de Gallo

  • Servings: makes about 2 cups
  • Print

Ingredients:

  • 1 and 1/2 cups ripe tomato (about 2 medium-sized tomatoes), diced and seeded
  • 1/2 cup onion, diced
  • 1 jalapeño pepper, finely chopped (and seeded, unless you want lots of heat)
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons of lime juice (about 1 lime-worth of juice)
  • salt to taste

Directions:

Wash and chop tomatoes, onion, jalapeño, and cilantro.  Combine in a medium-sized bowl.  Squeeze the lime juice into the bowl, and add salt to taste.  Feel free to adjust amounts of ingredients to taste.  Stir gently, cover, and refrigerate for at least one hour.  Serve with tortilla chips or use in tacos, or as a topping for many other dishes.  Pico de gallo will keep in the refrigerator for a couple of days, but is best when used within the first day.  Enjoy!

 

 

29 Comments

  1. Jenny I love fresh salsa, when I was working on the cruise ship and we were in Mexico each week loved that every place served this fresh salsa. Now at least where I live I have not really seen it much 🙁
    But at least we can make it when we want it right…Enjoy!!!! Have a great rest of the summer!! 🙂

    • Jenny

      August 14, 2015 at 12:39 pm

      Thank you Amy, I love the freshness of this salsa too. Such a treat to use just-pick tomatoes! I hope you are enjoying your summer too.

  2. YUM. you make it much like I do! Tomatoes are pretty much the only thing I like in the summer. And fruit and herbs…

    • Jenny

      August 14, 2015 at 12:52 pm

      Thank you, Mimi! I am a huge tomato fan too. I love tomato with basil and balsamic vinegar too. But this fresh salsa is the latest favorite in our house. Hope you have a great weekend!

  3. Looks so fresh and vibrant. Lovely photo’s! I love pico de gallo and I can’t wait for my tomatoes to ripen so we can whip up a batch just like yours.

    • Jenny

      August 14, 2015 at 6:09 pm

      Thank you so much! Yes, I was waiting impatiently for my tomatoes too–they are now finally ripening and we are definitely enjoying the pico! Hope you have a great weekend!

  4. One of the best ways to use fresh tomatoes!

  5. Ooh this looks good! I love making my own pico de gallo so I know exactly what’s in it. Thanks for the recipe!!

  6. I love pico de gallo and this recipe sounds like something I’d enjoy. Also, welcome back to blogging! It sounds like you had a nice, relaxing vacation, but it’s always good to be back 🙂

    • Jenny

      August 17, 2015 at 7:34 am

      Thank you Justine, and thank you for stopping by! It was great to get away and out of my usual routine, but great to be back too. 🙂

  7. YUM!! As someone who grew up in Texas, I love a good pico de gallo. This looks amazing!!

    http://madelinemarieblog.com/

  8. Nice post! I’m still getting hardly any tomatoes- it’s sad!

    • Jenny

      August 18, 2015 at 10:19 am

      Thanks, Mark. I thought this hot weather would help out your tomatoes! Our tomatoes are the best thing in our garden this year–usually that is not the case. Not a good year for cucumbers for us, and the deer ate most of our green beans. Every year it is different!

  9. I do love salsa too! Such a simple, but colorful and tasty dip! 🙂

    • Jenny

      August 18, 2015 at 10:21 am

      Thank you, Mila. It is so simple to make, yet the flavors combine to create such a unique and delicious taste!

  10. I’m just loving those fresh tomatoes this year, and your tomatoes look amazing! This pico looks so inviting. I’ll bring the margaritas, you mix up another batch!

  11. That sounds like a wonderful vacation and reunion. I’m glad you had the chance to relax and reconnect with your family. We’re all so busy and live so far apart nowadays that it’s such a treat and comfort when we’re able to get together. And your pico de gallo comes at the right time. I was just wondering what else to do with all the tomatoes. My cherry tomatoes are definitely over achievers this year!

    • Jenny

      August 19, 2015 at 3:23 pm

      Thank you so much, Angie. It was great to spend some relaxed time with my family. I think chopped cherry tomatoes would work great in pico de gallo!

      • Would you be interested at all in co-hosting Fiesta Friday? I have an open slot for FF85 Sept 11. Pls let me know.

      • Jenny

        August 20, 2015 at 4:37 pm

        Sure, Angie! I would love to co-host! I think I have a pretty good idea of what to do, but would you mind emailing me some instructions, just to be sure? My email is dragonflyhomerecipes@gmail.com. Thank you so much for asking!

  12. Thanks for agreeing to co-host! I’ll be sending you the co-hosting guidelines. Let me find you a partner first. I’ll let you know. XOXO

  13. Love this post and the vibrant colors of the food and the surrounding..thanks for sharing!

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