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.
My 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. I 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!
It 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. My 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.
I 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!
My Favorite Pico de Gallo
- 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
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!