A refreshing recipe that can be served with tortillas, pita chips or as an accompaniment for chicken.
Of course organic ingredients are best, but can be difficult to find in certain areas especially in the winter and spring months.
While Pico de Gallo is tasty year round, during the peak of tomato season it can be fantastic!
- 1 large red or white onion, very finely diced
- 12 roma tomatoes or 10 vine tomatoes (if you are using local tomatoes, find ones that have more flesh than pulp, such as heirloom brandywine)
- 1½ cups fresh cilantro, finely chopped
- 3 jalapenos, finely chopped with membranes and seeds removed
- 1 lime
- ¼ tsp salt
- Pita chips for serving (optional) see recipe
- Begin by very finely dicing the onion and place into a large bowl.
- Remove the core from a tomato (where the stem met the vine). Dice the tomatoes one by one until you have the same amount of diced tomato as you do onion. (By coring and dicing the tomatoes one by one you can determine when you have enough to match the quantity of your onion without damaging all of the tomatoes which you can use for other recipes).
- To prepare the cilantro, remove the thick stems from the cilantro. If thin stems remain that’s okay. Finely chop the cilantro.
- Slice the jalapenos in half and remove the seeds and membrane (that’s what makes jalapenos spicy) by scraping them out with a spoon. Cut the jalapeno into strips and dice very finely.
- Add the tomatoes, cilantro and jalapeno to the onions.
- Slice the lime in half and squeeze the juice from just half of the lime into the bowl (a reamer helps with this).
- Sprinkle the salt into the bowl and stir together until combined.
- Taste the Pico de Gallo and add salt, to taste, if needed. You may also prefer to add a bit more lime juice from the second half of the lime (some limes give up a lot of juice so this may not be necessary.
- Serve with Pita Chips or tortillas.