We are currently living in the foodie culture. We Pinterest recipes to impress, there are thousands of food blogs on how to make the most intricate and complicated meals; heck, there’s even a Netflix special on “Baking Fails”. However, sometimes the most simple and classic of recipes can be the best. Enter: Pico de Gallo.
Pico de Gallo couldn’t be more easy to make, and it’s ALWAYS better homemade than store bought. Plus, you can do so much with this salsa…add it to a salad, on top of fish/chicken/meat, or with your favorite Mexican dish. Personally, I love eating this by the spoonful, or added to my favorite Healthier Crunchwrap Supremes…
P R E P
I don’t know about you, but I am the biggest wimp when it comes to cutting onions. I cry like Kim Kardashian when she lost her diamond earring, and so my least favorite part of any prep is cutting onions. The good news: you’re only chopping up half of an onion, so it’s completely doable.
I typically start with the onions (to get it over with), and then chop the tomatoes, jalapenos, and cilantro in that order. Easy enough and the smell alone will leave you feeling relieved that you decided to go the homemade route vs store bought route.
Total Prep Time: 15 minutes.
Servings: 8, roughly 3 cups.
- 5 Roma or Grape Tomatoes, seeded and diced.
- 1/2 large Red or White Onion. I use red onions because I like the flavor more!
- 1 jalapeno, diced and chopped. If you don’t want your salsa to be overly spicy, you can do 1/2 a jalapeno, or remove any seeds to reduce the heat.
- 1/2 bunch of cilantro, chopped finely.
- 3 garlic cloves, minced.
- 1/2 lime, juiced.
- Salt to taste.
Enjoy! If you end up making this, tag me on Instagram @basickneadss.