Here in AZ, we love our Mexican food. And we know that it doesn’t get much better than garden fresh pico de gallo when it comes to garnishing our family favorite dinners. If you have a garden growing in your yard right now, you’ll want to jot this recipe down and make it ASAP! If not, I do believe this post is going to make you want to start growing your own garden ASAP. LOL! In the meantime, you can head down to your local farmer’s market or grocer to get ingredients for this delicious recipe. Here’s what you’ll need!
1/2 red onion
1 cup fresh cilantro
Step 1 – Cut the stems off of your tomatoes and then dice. Garden fresh tomatoes tend to be very juicy so I usually drain my tomatoes after dicing to prevent the pico from becoming too watery.
Step 2 – Slice half of your red onion and then finely dice.
Step 3 – Chop your cilantro until you have enough for 1 cup.
Step 4 – De-seed and finely dice your jalapenos. You can decide if you would like to use 1 or 2 jalapenos depending on how spicy you like your pico de gallo. Also, when de-seeding you can choose to leave some of the seeds if you really love spicy. But beware, those little seeds pack a punch. We like spicy, but we still usually omit the seeds. The jalapenos coming out of our garden are super spicy this year!
Step 5 – Combine the tomatoes, onion, cilantro, and jalapenos in a medium sized bowl and mix.
Step 6 – Add lime juice and salt to taste. I usually use 1 lime and a few teaspoons of salt in our pico de gallo.
And that is it! You are ready to enjoy your pico de gallo! Eat it with chips or use it to top your tacos and tostadas, we even love it on our eggs! It is a great addition to so many dishes. Also, we have occasionally added cucumber or avacado to our pico de gallo and my father-in-law added corn from his garden this year! It was so good. Feel free to experiment and try out new ways to make it! You are already starting to plan that garden for next year, aren’t ya? Haha! Enjoy!