Our family really, really loves pico de gallo. The freshness of the tomatoes, the flavour from the cilantro, I mean just the whole thing it’s just so yummy. It compliments and brings out the flavours in a variety of dishes, and is a perfect snacking companion to tortilla chips. In our house we use it on chicken tacos, loaded with hidden veggies, fried fish, kid friendly quinoa burritos, burgers, quesadillas, poached or scrambled eggs (huevos rancheros), grilled shrimp and so much more.
When I first started making pico de gallo, I never really followed a recipe. I was always under the mindset that I could throw all of the ingredients into a bowl, mix it up and viola. Well, I actually started to measure out the ingredients, and found that the tomatoes (which usually played the star role in my pico de gallo), needed to be more equally balanced out with the onions and jalapenos. And so with some experimentation, I have created a version that we absolutely love and hope that you will as well.
It works so well on so many dishes and with summer in the near future (I hope!), this will certainly be a crowd pleaser. It does require a lot of chopping, you have been warned, but there is something so rewarding to enjoying homemade salsa, instead of the store bought stuff. So worth the time!
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- 4 whole plum tomatoes, seeded & finely diced
- 1 small onion, finely diced
- 2 jalapeno peppers, seeds removed, finely diced (leave seeds for a hotter pico de gallo)
- 2 tablespoons freshly squeezed lime juice (more to taste)
- ½ teaspoon fine salt
- ⅓ cup chopped cilantro
- Finely dice all of the ingredients and place into a bowl.
- Squeeze the juice of of two limes (depending on their side) and pour over the finely chopped vegetables.
- Add salt to taste and stir,