One of my favorite tomato recipes is pico de gallo. Pico de gallo is fresh, quick, healthy and requires absolutely no cooking — all of my favorite characteristics when it comes to creating a summer recipe. Of course, pico de gallo can be enjoyed rather authentically with some simple tortilla chips or you can get fancy and use this recipe to dress up something like grilled chicken, fish or steak. It’s delicious and the only thing that matters is what you’re in the mood for. This pico de gallo recipe is the perfect party food because it feeds a crowd and doesn’t cost much to make.
Place any leftover pico de gallo in an airtight container and keep it in the fridge for 3-4 days or drain extra juice and store inside the freezer for 3 months.
Pico de Gallo
Total Time: 15 minutes Serves: party serving
10 heirloom tomatoes (chopped)
1 onion (chopped)
1 cucumber (chopped)
4 tomatillos (chopped)
1 bunch cilantro (chopped)
juice of one lime
3/4 tsp salt
Add chopped ingredients to large bowl.
Add juice of one lime, salt and mix.
Chop cilantro and mix in.
Let sit in refrigerator for 1 hour.