Homemade Pico De Gallo

Summer eatin’ is the best eatin’ for me.  The abundance of fresh fruits and veggies makes a happy happy gal, especially because all the ingredients for pico de gallo are in season.  YUM!

A couple of years ago I shared my recipe with y’all and it’s that time again, SUMMATIME!, so I thought you’d like a refresher course on this easy delicious treat.

Texans eat pico de gallo by the 10-gallon hat full; we love it! Although, we usually shorten the name to pico, no de gallo necessary!

What is pico, exactly? The loosest definition is an uncooked, coarsely chopped salsa-like condiment that includes tomatoes, onion, cilantro and then anything else your heart desires. Which means you can put anything in a pico and call it pico! Ain’t it great?

Pico De Gallo

 Here’s what I put in mine:

MUST HAVES:

* Chopped homegrown/farmer’s market tomatoes (this is the key ingredient. you can use store bought, but only the uninitiated will eat it)

* Chopped sweet Vidalia Onions

* Cilantro

* Fresh lime juice from the limes off my tree. Fancy!

* Jalapenos. If you want less heat, seed those fire-pokers first.

FOR FUN:

* Chopped mango

* Chopped avocado

* Chopped anything else you gotta hankerin’ for.

Tomatoes take up approximately 2/3rds of my pico-makin’ portions. The other 1/3 is made up of the rest of the stuff. There are no rules. Start choppin’ your ingredients and see where you end up.

I store the fresh pico overnight in a leak-proof container that I flip upside down at least once during the process, so the tomato juice marries with everything else I’ve thrown in.

Pico makes a great hostess gift if you’re headed to a BBQ (and who isn’t?!). It’s a fun “thanks for taking care of the dog while we were on vacay” gift. Heck, it’s a great gift to yourself to accompany that ice cold beer and tortilla chips after a long day of what-evering.

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My fav way to present pico is in a Ball canning jar. But you could put it in whatever you wanted.

Happy Summa Eatin’, mah babies!

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Comments

  1. I LOVE pico de gallo!! Thanks for sharing 🙂

  2. I love Pico de Gallo at my local Mexican joint, but I’ve never thought to make it on my own! I love the idea of using mango… That appeals to my love of sweet savory so, so much. We planted 57 tomato plants this year, so anything that helps me burn through my yield this year is a good thing. Lol!

  3. I love pico de gallo, but I’ve never thought to make it myself. You’ve inspired me!

    By the way, I’d love to have you post on my new blog hop at My Flagstaff Home (www.myflagstaffhome.com), if you’re interested. It’s open all weekend.

    Jennifer

  4. I love pico de gallo! I’m not from Texas, but I could eat so much of it! I’ll definitely have to try making my own now. I’d love for you to share this at our Creative Inspiration party.

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