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.
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.