Pico de Gallo

Need to use up all those delicious red tomatoes from your garden?? Don't have a garden?? Me either. But my local farmer's market has a ton of tomatoes right now and let's face it. I don't mind paying for someone to do the dirty work (for now). Pico de gallo. AKA salsa fresca. Fresh. Zesty. Cool. Refreshing. The perfect summertime snack. Paired with tortilla chips and a nice cold refreshing adult (or kid friendly) beverage. And so incredibly easy.


Not snack time?? It's all good. Serve atop a pile of cheesy meaty nachos, quesadillas, burgers or hotdogs, or mix into some homemade ranch for a quick southwestern style salad dressing.

Oh, and for the record, Adam, who doesn't care for tomatoes or chunky salsa devoured this in minutes. Of course he maybe had some help from Miss Moira :)

Pico de Gallo

1 cup tomatoes, diced
1/4 red onion, diced
2 cloves garlic, minced
1 small jalapeno, seeded, deveined, and finely chopped
1 Tbsp cilantro, finely chopped
1 tsp lime zest
1 Tbsp lime juice
1/4 tsp salt

In a small bowl combine all ingredients and mix thoroughly. Refrigerate at least overnight before serving. You may leave it as is for chunky pico de gallo or if you want juicy salsa, blend all the ingredients together in a blender before refrigerating. Want the best of both?? Only blend half of the salsa and combine before refrigerating.

Source: Elizabeth original