I wasn’t totally planning on sharing this recipe.
Not because it’s top secret and fancy. Not because I’m stingy. Nope, not those things.
Mainly because this is such a staple around our house that I just never thought to throw the recipe in the mix here. How’s that for a terrible excuse? But it’s true!
Honestly this is our condiment of choice around these parts – we love the crunch of fresh veggies, the way it tastes with chips and a margarita, and it always tastes perfectly fresh and summery. And since we’re almost to summer…well, it’s an obvious choice.
I hope you guys enjoy this as much as we do!
MY FAVORITE PICO DE GALLO RECIPE
- 2 cups chopped fresh tomatoes (I usually just get whatever looks/smells best at the store)
- 1/2 red onion, chopped
- 2 jalapenos, chopped (I leave the seeds and membranes in mine)
- 3 cloves garlic, finely minced
- 1 bunch cilantro, chopped (about 1 cup)
- juice of 1 lime
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
Combine all ingredients in a large bowl and allow to sit at room temperature for about an hour. Serve at room temperature or refrigerate to use later on. Mine usually only lasts a few days because we eat it all, but I’ve stored it for up to a week in the fridge just fine!
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