You’re gonna want a pico this.
We recently ordered some fresh produce from a local farm in the area. (I highly recommend checking out Needmore Farms if you are in the RTP area of Raleigh.) My eyes were definitely bigger than my stomach because I ordered more fruits and veggies than we could reasonably eat, so I had to start getting creative. I whipped up a batch of my homemade pico de gallo and thought I would share the recipe.
It really only involves finely chopping some vegetables and throwing in some lime juice, cilantro, and salt. It is the perfect topping for tacos, salads, enchiladas…you get the idea.
In this homemade pico de gallo recipe, I recommend seeding the tomatoes to have a less watery pico. The easiest way to do this is to cut the tomatoes in half and scrape out the insides to remove all the seeds and water from the inside. If you do not seed the tomatoes, the pico is still good but is more of a salsa consistency.
I typically think this recipe is actually better the next day or a few hours after it is made, to allow the flavors to marinate together. Either way, this is a great one to have, especially during the summer when all the vegetables needed are in season and fresh.
- 2 ¼ TBSP finely chopped fresh cilantro
- 1 TBSP minced garlic
- ¾ cup finely chopped bell peppers (any color(s)) (About 2 small bell peppers)
- 3 ¼ cups of chopped tomato (recommended with seeds and flesh insides removed)
- ½ cup finely chopped white onion
- 2 tsp lime juice
- Salt and pepper to taste
- Optional: 1 jalepeño finely chopped
- Add all ingredients to a bowl and mix until thoroughly combined
- Taste and add salt and pepper as needed
- Store in an airtight container in the refrigerator. I recommend a mason jar if you have them!
- Yields about 4-5 cups of pico.
- Serve with tacos, enchiladas, on salads, or with plantain chips.
- This is a more mild pico recipe. So if you want some kick, add spicier peppers, cumin, and/or a dash of chili powder.