Pico de Gallo is one of those recipes where nearly every ingredient can be grown in your own garden. Nothing tastes better than fresh from the garden produce!
When we first moved to El Paso, TX we were told – “if it’s in salsa it will grow.” For the most part, we have found that to be true and have had great success with peppers and cilantro. The wind has proven to be somewhat of a challenge for tomatoes. We are looking for natural windbreaks in our own desert garden to accomplish this. We would love your suggestions if you’ve had success with your own tomatoes.
Now for the recipe.
Pico de Gallo Ingredients
5-6 medium Roma tomatoes, diced
4 large Jalapeno peppers, diced and seeded
1 large onion, diced (either red or white)
½ cup fresh cilantro, roughly chopped
3 fresh limes, juiced
3 Tbsp. kosher salt
¾ Tbsp. ground black pepper
½ Tbsp. garlic powder
Pico de Gallo Instructions
This is one of the easiest things to make in your kitchen. It’s one of the dishes that really makes itself and the longer you let the flavors meld together, the better it gets. In a glass bowl, mix the tomatoes, peppers, onion, and cilantro. Add your dry ingredients then pour the lime juice over the contents. Give it a good stir to make sure that all the parts are well distributed. Cover and refrigerate for at least 2 hours as well.
A quick side note about peppers like the Jalapeño, Serrano, or any other spicy chilies. Contrary to popular belief, removing the seeds will cut down or out the heat of your particular variety of pepper. When you open up a pepper, you’ll notice a white membrane-like ridge or pith that’s usually on a couple or more sides. It’s here in small glands where the fruit produces the capsaicin that gives it that bite we love to eat – more or less. Personally, this is one of the things I love about cooking – the chemistry. When you begin to understand what makes your food tick, it can open up a completely new world in your culinary adventures. There’s a wonderful book that I received this past Christmas called Ingredient by Ali Bouzari that I’ll talk about in a future post. Let’s just say that it is well worth adding to your library.
Pico de Gallo goes wonderfully with semi-homemade tortilla chips (I’ll be sharing how to make those in an air-fryer later this week) and is an essential part of the Tequila Lime Chicken.
Pico de Gallo
- 5-6 medium Roma tomatoes, diced
- 4 large Jalapeno peppers, diced and seeded
- 1 large onion, diced (red or white)
- 1/2 cup fresh cilantro, roughly chopped
- 3 fresh limes, juiced
- 3 Tbsp. kosher salt
- 3/4 Tbsp ground black pepper
- 1/2 Tbsp. garlic powder