Pico de Gallo

We love, love, LOVE Pico de Gallo in this house.  It is such a cinch to make and tastes so fresh and is completely bursting with flavor.  We use it to dress up any Mexican food.  Or, if you are my husband, you use it to dress up ANY food.

Not ice cream.  That would be gross.

This is going to be the shortest recipe ever.  I suggest making a giant batch and eating on it all week.  It’s what we do.

Pico de Gallo

Get out your ingredients:  A bunch of cilantro, two red onions, two lemons, and a lot of tomatoes.  I like to use Roma tomatoes because they are generally more crisp than the larger varieties.  Cherry tomatoes would not work very well.


Chop up the tomatoes, onions, and cilantro and put mostly equal quantities of each into a large bowl.  I like to put a slightly larger portion of tomatoes into my Pico than some, but you can try it and decide what you like best!

Season with salt and pepper, and squeeze the juice of two lemons over the top.


Stir all together and let sit for at least 15-20 minutes before devouring (if you can help it!), to let all of the juices flow together.  This keeps well in a covered bowl in your refrigerator, but it will continue to release juices so it will get more soupy as the days go by.  Still delicious, though!


Ahh, the perfect mild salsa.




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