With the recent blog focus on Cabo, particularly the delicious eats (more to come!), I’ve been missing fresh Mexican food. Specifically, pico de gallo (also referred to as salsa picada or salsa mexicana). As I’ve mentioned before, I think I could live off chips, pico and guacamole.
While pre-made pico de gallo is (apparently) readily available on the west coast of the country, I discovered it’s not a common item in the Tampa Bay area of Florida. (Full disclosure: I checked at multiple chain grocery stores. There may have been an opportunity at Fresh Market or Trader Joe’s, but I wasn’t willing to drive that far on the days that I looked.) So, after a week of pining, I simply couldn’t take it any longer. I consulted the internet for a recipe and trusted Real Simple to guide me in making my own pico de gallo.
Pico de Gallo
1 lb. tomatoes (4 plum or 2 beefsteak), seeded and chopped
1 jalapeño (for less heat, don’t use seeds), finely chopped
1/2 white onion, finely chopped
1/4 cup fresh cilantro, chopped
1 Tbsp fresh lime juice
Fresh black pepper, to taste
Before we even begin, let me be clear that one of the most notable features of pico de gallo is how fresh it is. This is absolutely a reflection of each ingredient being at its peak. I skipped the regular grocery stores in favor of a recently discovered small market in my neighborhood. Vegetables aren’t always my favorite. When young, my family referred to me as The Meat and Potatoes Kid. However, a good, local, fresh market will cause fruit and veggie cravings in even the most stubborn carnivore.
Back to the recipe…
1. Chop, chop, chop.
* tomato notes: 1) this was the first time I’ve ever seeded a tomato. My life is CHANGED. 2) I used beefsteak tomatoes and was pleased with the outcome, but not convinced it was absolutely perfect. I’ll likely try using plum tomatoes on the next round to get a comparison.
2. Combine tomatoes, jalapeño, onion, cilantro and lime juice in medium/large bowl.
3. Salt and pepper, and additional lime juice, to taste. (Original Real Simple recipe suggests 1/2 tsp salt, 1/4 tsp pepper)
4. Serve with chips (and guacamole, if you’re feeling ambitious) and enjoy!