Think Summer…A gentle breeze, sun high in the sky, feeling the warmth on my skin, and only a wisp of cloud to be seen overhead. That’s exactly how pico de gallo makes me feel. Maybe it’s because I grew up in the Sonoran Desert, where authentic and gringo Mexican cuisine abound. Maybe it’s the bright and bold flavors, surrounded by the sweet, citrusy scent of fresh lime juice. Whatever it is, I love pico de gallo! I can eat it on its own…I really can…and (confession time!) I have!
Pico de Gallo is a case of the whole is greater than the sum of its parts. Just a few simple ingredients, which you can get almost anywhere, and you have a little piece of Mexico and a little bit of sunshine right in front of you. Go ahead and turn up that mariachi music! Olé!
Honestly, I don’t use measurements when making pico (or many other things). I just eyeball it and taste as I go along, but for the sake of having a recipe, I’ll measure this one. By all means, feel free to adjust any of the ingredients to your liking!
I like to use Serrano peppers for the heat. I prefer the Serrano flavor in salsas. Jalapenos are good though too. Be nice, remove the seeds before dicing. 😉 Enjoy!
If you make this dish, I want to see! Tag your pic with #basilandoregano on Instagram. Also, don’t forget to leave a comment and rating below. Thanks!
- 2 pounds ripe tomatoes, diced
- 1 teaspoon salt
- 1 large white onion, diced
- ½ cup fresh chopped cilantro
- 1 or more serranos, minced, seeds removed (to taste)
- 1 ½ tablespoon fresh lime juice (about 2 limes)
- In a fine mesh strainer, sprinkle salt over diced tomatoes and gently toss to combine. Set aside in the sink or over a bowl for 20 minutes to allow excess water to drain away.
- Add all other ingredients to a medium bowl and mix well.
- Transfer tomatoes to the bowl and toss to combine.
- Refrigerate if not serving immediately. Pico will last a couple to 3 days in the fridge.
Recipe Inspiration: Serious Eats Classic Pico de Gallo