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!
5 firm plum/roma tomatoes
2 large white onions
1 bunch of cilantro
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!