I used to pick up store-made pico de gallo every single week at the grocery store. It’s such a great staple to have on hand for a quick snack or to put the finishing touches on a meal. But, being the frugal shopper that I am, I decided to start making my own to keep the grocery bill down. Plus, those boldly red, ripe and juicy summer tomatoes are so inexpensive and look so much more appealing then the barely pink tomato chunks in the plastic container of salsa I used to buy.
I honestly thought making salsa would be a pain…I’m admittedly a very lazy cook. But all you need is a cutting board, a bowl and a knife to make this recipe come to life in a matter of minutes. You also don’t need a fancy knife or knife skills. The veggies in my salsa are never perfectly diced or square but guess what?! It still tastes bomb every time and is pretty much impossible to mess up!
Oh, and try adding a 1/2 cup of chopped pineapple or mango for super fun tropical rendition!
Pico De Gallo
- 2 cups tomato , diced
- 1 cup red onion , diced,
- 1/2 cup packed cilantro , chopped
- 1 jalapeño , seeded and diced
- Juice of 1 lime
Combine chopped tomato, onion, cilantro and jalapeño in a mixing bowl. Juice the lime over top and add a sprinkle of salt. Gently stir together. Enjoy immediately or chill in the refrigerator before serving.