Pico De Gallo is a simple salsa recipe using fresh ingredients. The way I learned to make it while I was in Mexico.
We use to have a house in Puerto Vallarta several years ago. A group of families that we were friends with from all over the country all owned houses or shared houses in the same complex. This would make trips fun because the kids could run from house to house and we would take caravans of cars and travel along the coast to try out different beaches for the day.
We also liked to do potluck dinners in the evenings. Everyone making a dish and all meeting up to share. Usually the guys would grill up either the local fish which was typically red snapper.
One of my friends who lived full-time in Los Angeles would always bring salsa to these potlucks. Because the produce was so fresh it was always amazing, perfect on its own, with chips or as a topping to the grilled fish. We would also throw it on burgers as the perfect topping.
She had learned the recipe from a good friend of hers who was from Mexico, and she said the key is marinating the onion and garlic with lime juice. The lime juice takes the bite out of the onion and mellows their flavor. Tossing it in with garden fresh tomatoes, spicy jalapeno and the fresh cilantro flavor makes the perfect union of flavor and texture.
You can use any tomato that you like, but Roma or plum tomatoes have fewer seeds and makes for a cleaner salsa. If you are using a tomato with a lot of seeds just cut tomato in half and use a spoon and scoop out the seed bits before chopping. If you like your salsa spicy leave the jalapeno seeds when chopping, if you want salsa that is more mild, discard seeds before chopping.
This recipe is gluten-free, grain free, dairy free, paleo and whole 30 friendly.
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- 1/4 whole yellow or white onion (1/2 cup finely diced)
- 1 garlic clove, peeled and grated
- 1 large lime, juiced
- 1/2 teaspoon sea salt
- 1 to 2 jalapeño peppers, trimmed and minced
- 4 to 6 plum tomatoes, diced {about 2 cups}
- 1/2 cup of cilantro leaves, chopped
- Add onion, grated garlic and lime juice to a small bowl. Set aside and let marinade for about 5 minutes.
- In a large bowl toss together tomatoes, jalapeno, cilantro and sea salt.
- Pour marinated onion mixture over top, stir to combine.
- For best flavor cover and let sit for an hour before serving.
- Best served the same day but can be stored in refrigerator for 1.
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