Thursday, April 5, 2012

Pico De Gallo - Simple Mexican Salsa

Pico De Gallo - Simple Mexican Salsa
For many years, I have avoided making my own salsas. The recipes seemed complicated, or I just didn't care much for the homemade salsas that I had tried. We are admittedly, somewhat picky about our salsas. Not that we don't quite often enjoy basic store bought salsas too, but most of the homemade versions never tasted quite right to me.

However, tomato season is almost here, so it was time to try again. Being in the desert, our farmer's market sells fresh organic tomatoes almost year round, but I much prefer the price when I am pulling them from our own garden! It won't be long now until we will have an abundance of produce to use in all of our favorite recipes.

I wanted a fresh salsa to go with the Carne Asada I was making for dinner and this turned out to be absolutely perfect with it. My oldest son loved it and has eaten this with almost every meal since then. It was awesome on eggs and on rice; we loved it with our enchiladas as well.

The key here is to very finely dice as many of the ingredients as possible. This let the flavors really meld together without huge chunks of tomatoes or onions to distract from the flavor. I went easy on the cilantro as well, because cilantro has killed many a salsa dish in my own experience. If you love cilantro, go crazy with it and feel free to add just as much as your family likes!

Pico De Gallo
recipe adapted from Simply Simpatico and Tyler Florence
(printable recipe)

5 medium size tomatoes, (vine ripe and organic, if possible) about 3 1/2 cups chopped very small
1/2 medium size red onion, diced small
2 green onions, very thinly sliced
1 Serrano chile, very finely minced
1 handful fresh cilantro leaves, stems mostly removed, about 2 tablespoons full, chopped very small
6 garlic cloves, minced
1 lime, juiced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt

In a medium size mixing bowl, combine all ingredients. Toss thoroughly. Let sit for at least 15 minutes to allow flavors to meld or chill in the refrigerator until ready to serve.

Makes approximately 3 1/2 cups

Pico De Gallo - Simple Mexican Salsa recipe by Barefeet In The Kitchen


  1. I can't wait to pull tomatoes from the garden too! This salsa looks fresh and delicious. My husband will eat it on anything and everything. Thanks!

  2. Pico de gallo is totally the kind of thing I could just sit down with a bowl of and eat it with a spoon. Love these fresh flavors!

  3. If you need help using up those tomatoes from your garden, let me know... I'll come grab some!! lol
    LOVE pico de gallo... and yours looks perfect!

  4. You've hit on one of my weaknesses here! I could eat chips with this salsa all day long.

  5. Sounds and looks delicious Miss Mary, loving Tyler.

    I fine dice here too. Chad wouldn't have a chunky salsa or pico. Have a beautiful day.

  6. It's hard to beat the fresh made salsa's and once our maters start coming in it's rare that a week goes by without one being made.

  7. I don't make mine own salsa very often either, but I do make my own guac. Does that count for anything? Thanks for the tip on dicing it up small. I do think that makes for a nicer scoop on a chip and probably the flavors get to swim over all the little bits. Beautiful photos Mary. Have a wonderful weekend! We're almost there...

  8. Oh Mary this looks SO good - full of flavor and refreshing -
    Mary x

  9. Yum! This salsa is just like the on my dad makes. It's the best during the summer using vegetables straight from the garden.

  10. Homemade salsa always taste so good. This one sounds great. I can't wait for fresh tomatoes out of the garden too.

  11. I can't wait to start getting produce from the garden and my farm stand in town! this salsa sounds wonderful and I like your tip about keeping the dice very fine so the flavors can meld.

  12. I made a salsa from canned tomatoes yesterday. Ick.

  13. This is the best Pico De Gallo I've ever ate. Love it, Love it, Love it !!!!