Spicy Pico de Gallo
Homemade pico de gallo made with fresh, homegrown tomatoes is a seasonal guilty pleasure. I spice my pico de gallo up by benching green bell peppers and putting in serrano or jalapeno peppers.
Ingredients
- 1 ½ pounds ripe tomatoes, diced (equals bout 3 cups; use any medium to large size tomato you’d like!)
- 1 medium-sized red onion, finely diced
- 2 serrano or jalapeno chilies, finely diced (remove the seeds and pith)
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon fresh cilantro or parsley
- 1 teaspoon cumin (optional)
- salt (to taste)
Instructions
- Sprinkle the diced tomatoes with a few dashes of salt and put them in a strainer. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Don’t skip this step or you’ll get soupy pico!1 ½ pounds ripe tomatoes, diced
- Combine all of the ingredients in a bowl and mix well to combine.1 medium-sized red onion, finely diced, 2 serrano or jalapeno chilies, finely diced, 1 tablespoon fresh-squeezed lime juice, 1 tablespoon fresh cilantro or parsley, 1 teaspoon cumin, salt
- Taste and season with additional salt, if necessary.
- Refrigerate for 2-3 hours before diving in to allow the flavors to meld.
Notes
*Strain over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili or tomato-based soup.
Add any type of pepper you'd like! Go mild with bell pepper or try tossing in a poblano for a mild heat.