Tuesday, August 16, 2011

Homemade Pico de Gallo (salsa)

I am obsessed with salsa and taco chips.. I could easily live off the stuff! Nothing beats fresh pico de gallo, and this recipe is so quick and easy you have no excuse not to try making your own. I made mine using fresh tomatoes from our garden and it was amazing! The only thing better than salsa is guacamole, which you can easily turn this into by mixing in a couple mashed avocados.


5 ripe tomatoes, diced
1 small white onion, diced
1/2 cup green or red bell pepper, diced
1 Jalapeno pepper, seeded and finely diced
4 cloves garlic, minced
2/3 cup fresh cilantro, finely chopped
Juice from 1 lemon
2 tsp. white vinegar
Salt, to taste

The huge bowl of fresh tomatoes I picked from my garden! I don't even really like tomatoes (except in salsa) but these are amazing!


Dice the tomatoes, onions, bell pepper, and place them in a large bowl. Mince the garlic, finely dice the Jalepeno, and finely chop the cilantro; add these into the bowl. Add the lemon juice and vinegar, and stir to combine the ingredients. Season with salt to taste. Refrigerate for 1-2 hours before serving so the flavours have a chance to develop.

Note: This pico de gallo isn't too spicy but the Jalapeno gives it a nice little kick. If you like really spicy salsa then add in the Jalapeno seeds as well. If you don't like spicy salsa at all then make sure you leave the seeds out and start off by adding in half of the Jalapeno, then adjust it to your taste.

Serve with lots of tortilla chips! Store covered in the refrigerator for up to 3-4 days.

*Recipe by Brooke McMillan

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