No condiment is as nearer and dearer to my heart than salsa. Restaurant-style or fresh, and loaded with any combination of tomato, onion, jalapeno, garlic, black beans, corn, cilantro, lime, and pineapple.
I put salsa on my cheese and mushroom omelettes, mix it into brown rice and beans, or scoop it right out of the bowl with crunchy, salty tortilla chips. I love salsa, but I had never made it myself. Outrageous…
Pico de gallo is salsa in its freshest and simplest form, so it was a good place to start. I went with a recipe listing just 6 ingredients, from the Pioneer Woman. This was a situation for her particular brand of expertise.
Then I got out my tomatoes, onions, jalapeno, cilantro, lime juice, and sea salt.
Pico de gallo is a lot of fun to make if you’re the kind of person that enjoys slicing and dicing.
I am this kind of person, despite the fact that I have the world’s dullest knife set.
Are you listening, 30th birthday fairy?
This pico was perfect. I kept the jalapeno seeds and ribs in, so it had some kick, but not so much that it overpowered the tomato, onion, and cilantro. I probably backed off a little on the cilantro, too.
It’s a fine line with cilantro, don’t you think?
Pico de Gallo
Adapted from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
Note: This recipe makes a SERIOUS amount of pico. I had to put it in the bowl I normally put the chips in. Adjust accordingly!
Ingredients
5 firm plum/roma tomatoes
2 large white onions
2 jalapeno
1 lime
1 bunch of cilantro
Sea Salt
Get chopping. The thing to remember is that you want a roughly equal amount of diced tomato, onion, and cilantro. Because I don’t like too much cilantro, I backed off a little, but went whole hog with the tomato and onion.
Dice up the jalapeno and discard the white rib and seeds inside if you don’t like things spicy. Keep them in if you do. Add it to the mix.
Squeeze a lime, shake on some sea salt, and get scooping!
I love making fresh pico de gallo whenever we’re having Mexican at home. It’s so easy I don’t even follow a recipe anymore… and sometimes I’ll even switch out the tomato for mango.
Hope the birthday fairy is listening. I love the Kuhn Rikon paring knives.
No such thing as a fine line with cilantro. You gotta just go all in. I think I need a giant bowl of pico de gallo in my life right about now…
I used to have the world’s dullest knife set until my boyfriend got really into knife sharpening (creepy, I know.) Now he makes it his chore to keep all of our knifes sharp and I say Go For It!
My only problem with this recipe is that you didn’t post it sooner. Everything you post inspires me to make it! This is getting bumped to the top of the list.
I get cravings if I go too long without salsa! I’m not a huge fan of chunks, so pico de gallo isn’t really my thing. You need to try The Pioneer Woman’s Restaurant Style Salsa next:
http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/
It is my idea of perfect salsa. (I usually take it easy on the cilantro too.)
Don’t tell anyone, but I often swap parsley for cilantro, which I don’t like at all. Sometimes I just leave it out. And yes, have fun substituting anything for anything, as long as there’s something hot, and lime.
Love salsa! I also love cilantro, it’s so funny how it’s either a love or hate relationship with it!
pico is a necessity for summer, so i say bring on the big bowl
I share your love for salsa, and I love making my own. This looks so fresh and delicious!
Mmmmmm this looks delicious! I agree with you on the ribs and seeds of the jalapeno, though I am torn between you and Jen’s cilantro camps…
Your pico de gallo looks amazing! I usually add a bit of water to my pico de gallo so that when I add the lemon juice it has the perfect lemony taste! My Italian brother in law does not like spicy food at all so when we are all together we make two: one with jalapenos and the other one without. My whole family calls his salsa pico de gallito! Happy Early Birthday!