We love Pico, Guacamole, Tacos, Fajitas and all things Mexican so making Pico is something that happens A LOT in our house. While I vary how I make it by sometimes adding beans, corn or different types of peppers, I almost always make this version.
Particularly since we like hot salsa!
If you want this to be milder, just cut back the jalapeño and white onion. Also, when making Pico, remember that the flavors get more intense as it sits and the vegetables begin to break down. And, be sure to consider what you are serving it with. Tacos loaded with beans, lettuce and maybe even cheese? A spicy Pico will give you some balance. Just chips and Guacamole? A mild or medium Pico will make a nice accompaniment.
Happy Cinco de Mayo!
NOTES:
- Click here for more info on handling jalapeños.
- Like any fresh salad or salsa, the quality of ingredients really makes a difference. Try to get the ripest and most fresh tomatoes you can – hopefully local and organic.
Did you make this recipe? Please give it a star rating below!
Spicy Pico de Gallo
- 2 large ripe organic tomatoes seeds removed and chopped
- 1/2 sweet white onion chopped
- 1/2 jalapeno with seeds finely chopped
- 1 clove garlic finely chopped
- handful fresh cilantro finely chopped
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 small lime juiced
-
Halve tomatoes and gently squeeze out seeds. Use your finger to loosen seeds and they will come out easier. Evenly chop tomatoes and toss into a bowl or glass container
-
Finely chop garlic and cilantro and jalapeno. Chop onion, juice lime and toss into bowl along with salt and pepper. Mix well, cover and refrigerate for at least 30 minutes for flavors to meld together.
-
Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I always think- white onion or red? It usually depends on what we have, but I can never decide.
I love white onion for salsa and guac!
How festive it looks. I also made it but called it tomato salsa—love the stuff!
It’s such a great time of year for it – everything is so fresh!
Taking part in this project really helped me with discovering new recipes and cuisines. Until now I haven’t been that familiar with Mexican food, it is just not that common in Europe, but now I think I need to have a recipe like yours in my repertoire.
That is fantastic Lena – another reason why TFMP has been so interesting 🙂
I am with everyone on your bowl. That is a gem to use to show food off and your pico de gallo looks worthy of such a bowl.
Thank you Casey!!
I love, love, love your main picture and your cute serving bowl. Where did you get that?
Thanks Margarita! My mom bought it for me – I’ll have to ask her and get back to you 🙂
This sooo has me looking forward to summer! I also wanted to let you know that I just awarded you the versatile blogger award. For the announcement, see: http://artofnaturalliving.com/2012/05/05/kitchen-sink-cookies/ I know some of my awardees have gotten this before, but I do have my favorites and really wanted to honor you!
Thank you so much – what a treat to come back to from my vacation! I am off to check it out now 🙂
Pico de gallo is one of my favorite parts of Mexican food! I could just eat it with a spoon, I love the fresh flavors so much. Thanks for sharing!
I am the same way Joanne!
I can see myself slathering this deliciousness on everything. For every meal. Mmmmmm 😀
Thank you 🙂
yum, this looks fantastic! love all that wonderful jalapeno
Thanks and thanks for stopping by!
Love the saucy Cinco recipe but I really can’t stop staring at the serving bowl … It’s fantastic!
Thanks CJ – I can’t take credit for that one – it was a gift from my mom! She is the queen of all serving dishes lol.