Easy, Fresh Pico De Gallo

I make fresh pico de gallo year round. However, nothing quite compares to fresh pico made in the summer with beautiful sun-ripened tomatoes that are at their most sweet and flavorful! I seem to always have a quart of it hanging out in the fridge. It’s perfect piled onto tacos, nachos and bowls. It can also be used as a light salad dressing or as a topping for eggs.

What makes fresh pico even better (if that is even possible) is that it is so darn easy to make. It always amazes me how something so simple can be so delicious! All you need are a handful of fresh ingredients and a big bowl and you will have a big batch of pico in minutes!

Here’s what you need:

Pico is different than salsa in that it is made with all fresh (uncooked) ingredients. Salsa can be made with fresh and/ or cooked fruits and vegetables. And while salsa typically has a smoother, puréed texture, the ingredients in pico are all diced, giving it a chunkier bite.

How to make fresh pico de gallo:

In case you were needing an opportunity to work on your knife skills, this recipe will definitely give you that! Start with the jalapeño and red onion. I don’t mince them but I do dice them very finely. As far as the tomatoes go, I leave that up to your own discretion. I do recommend a small dice on those as well. Not quite as small as the onion and the jalapeño, but about one size up. However, if you like a chunkier pico, dice them as big as you like. The important thing to consider here is uniformity, so you get an even distribution of all of the ingredients in each bite.

Chop the cilantro and add that to the bowl along with salt, then add the fresh lime juice. I think a quarter cup (which is roughly two limes) is the perfect amount of citrus for this amount of pico, but feel free to add more if you like a punchier lime flavor.

Let it sit.

Now all you need is a bit of time to let all of the flavors marry. I wouldn’t further adjust seasonings at this point. Your pico now is going to taste different 30 minutes from now, after the salt and acid have had time to break down the tomato, jalapeño and onion. Give it at least a half hour, then give it a taste and add more salt and/or lime if needed.

How to serve your fresh pico de gallo:

Keep your pico refrigerated until you are ready to use. Then serve it alongside smoky grilled meats and vegetables for a quick pop of freshness. I add a big dollop of it to my Hearty Black Bean Soup, Mexican Street Corn Chowder with Chorizo and Green Chicken Chili. Pile it onto Shredded Chicken Tacos or Ginger Beer Braised Carnitas!

Other recipes to try:

• Fresh and Healthy Pineapple Salsa
• Grilled Peach and Hatch Chili Salsa
• Roasted Green Chili-Tomatillo Salsa