After our trip to Belize, we cannot get enough pico de gallo! With fresh veggies & herbs from the garden, this will be a summer staple this year.
It is a super simple recipe, and so very rewarding. You will need:
- 1 medium to large tomato
- 1/2 onion (sweet or red)
- 1/2 – 1 jalapeno – depending on how hot you want it
- 2-4 cloves of garlic
- 5-6 stems of cilantro
- 1 lime
- Salt & pepper to taste
Start by chopping your cilantro…I didn’t think to take photos until after this step was complete…so no photo for this step!
Next, chop your tomato & onion into small cubes. We prefer fairly small cubes to load up chips, but you can chop the chunks however you prefer.
Add the chopped tomato & onion to the cilantro, in a bowl.
Slice & seed the jalapeño. Or, if you prefer a hot salsa, leave the seed in and proceed to chopping the jalapeño into small chunks. Add the jalapeño to the bowl.
Chop or crush the garlic. I personally like the crush as it releases more garlic juice to be mixed into the salsa.
Last, cut & squeeze lime juice over the full mixture. Don’t be shy, it is ok if the salsa has a nice layer of lime juice at the bottom of the bowl.
Then, in the words of Bob Marley “Stir it up”. I personally recommend letting it sit in the fridge for at least an hour to let the flavours saturate, but sometimes the impatience sets in and you just have to dig in. Either way, it tastes great!