Made From Scratch: Pico de Gallo

Don't let the season end without making a batch of fresh pico de gallo from summer's last harvest. 


Pico de Gallo || A Less Processed Life

The official arrival of autumn is just two days away, and while I am a major fan of the fall season, I do shed a tear at the loss of all of summer's wonderful fresh and local produce. I'm looking at you in particular, delicious ripe tomatoes.

Pico de Gallo || A Less Processed Life

Before the season comes to an end, I am celebrating all things fresh and tasty with a batch of pico de gallo. Also known as salsa fresco, pico de gallo is a type of fresh, uncooked salsa. It invariably contains chopped tomatoes and onions, cilantro, fresh chiles, lime juice, and salt. It typically has a chunkier and drier consistency than other types of salsa.

This pico de gallo pairs nicely with tortilla chips as an appetizer or as a condiment with tacos. It is fairly mild in flavor, though you can play with the spice level by adding in more chopped jalapeño or subbing in hotter peppers.

Pico de Gallo (printer-friendly version)
makes about 3 cups

5 medium tomatoes, seeded and chopped
1 small red onion, chopped fine
1 jalapeño, deribbed and deseeded
1/2 cup cilantro, roughly chopped
1 tablespoon fresh lime juice
pinch sea salt

1. Place the chopped red onion in a bowl of cold water and let soak for at least five minutes. Doing so will help remove the "bite" from the onion flavor.
2. In a serving bowl, combine the chopped tomatoes, red onion, jalapeño, and cilantro. Add the lime juice and salt and toss to combine. Season with additional salt if necessary.
3. The pico de gallo can be kept in the fridge in an airtight container for up to three days.


Pico de Gallo || A Less Processed Life


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