Hot summers call for a bowl of pico de gallo, straight out of the refrigerator with a bag of good ol’ tortilla chips. I love pico de gallo because it is SUCH an easy recipe to make-you literally just chop up a bunch of different vegetables, add some seasoning to give the salsa a punch of flavor, and it’s ready to serve! Ready for some awesomeness?!
- 5 ripe tomatoes
- 1 white onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 jalapeño, minced
- 3 cloves of garlic, minced
- 1 tablespoon lime juice
- 1/2 cup cilantro, chopped (I’m using scallions)
- 1/2 cup canned corn (optional)
- salt and pepper, to taste
Wash, seed and chop the tomatoes, onion, and bell pepper.
Add minced jalapeño and garlic, cilantro (or scallions) and corn.
Squeeze lime, mixing in the lime juice.
Add salt and pepper to taste.
Serve cold and enjoy!
Look how big this tomato is!! Straight out the backyard.
If you love tomatoes, check out my tomato jam recipe.
You can try chewing gum to help yourself survive through the first few minutes of agonizing pain of chopping these bad boys. After a while, you just find yourself weeping in torture.
I’m not a huge fan of spicy things, but half of a jalapeño is good enough for me. No pico de gallo is complete without just a little teensy bit of jalapeño.
Oh, how I love you garlic.
Squeeze the living daylights out of your lime!
After some salt and pepper, your pico de gallo should be ready to go! Delicious!!
Bon appétit! ♥