Fresh and Easy Pico De Gallo

I love to make Pico in the summer. Just like our LEMON ICEBOX PIE, the freshness of it all just screams summer at me. I always order this when we go out for Mexican too, it is perfect as a salad dressing or just for the chips. I love it so much, I decided to learn how to make it at home. If you try your hand at this, you may also want to make your own HOMEMADE TORTILLA STRIPS to serve beside it as chips. Get ready, here is the freshest pop o' Pico just for you!

When I think of this recipe, I think of easy freshness. Using produce from the grocery store any time of the year is just as good as garden grown for this one. The hardest part is chopping and prepping the veggies. But oh so worth it!

So here is your cast of characters. Now, you can double this recipe and feed a crowd but here is what I do for my little family unit.

• 5 medium Roma tomatoes
• 2 small jalapeños
• 1 sprig of mint
• 1 whole lime
• Salt and pepper (to taste)
• ½ cup Diced Red Onion
• 2 Tablespoons chopped Cilantro

1. Chop the red onion into small bits.
2. CAREFULLY open up those small jalapeños and CAREFULLY seed and remove the membrane. Dice about the same size as the onions.
3. Cut tomatoes in half and seed and dice the same size as the peppers.
4. Chop the mint and cilantro
5. Juice the lime.
6. Add a pinch of salt and pepper as well as the mint and cilantro.
7. Squeeze the whole lime on and mix! Refrigerate for at least 30 minutes.

Normally, not a traditional Pico ingredient, the mint adds a little freshness and I find that it helps cut a bit of the u0022soapyu0022 flavor of the cilantro. This is optional but I challenge you to try it and see what I mean.

Pico is a great stand alone with a side of chips. However, we like to use it in many ways. I love it with eggs. It really brightens up your breakfast plate. It is also great served over fish and of course in a salad!

Provided you don't gobble it all up in one meal, it should last a week in the refrigerator. We do recommend that you allow it to steep in the fridge for at least 30 minutes to get the full flavor. As most things, it does get better the longer it sits.

Gardening is a passion of mine so I love recipes that highlight all of my summer produce. This recipe is a great illustration of how you can get that bright, fresh flavor with things from the store even that are not in season! Be sure and try it out by serving it with some really delicious TINGA TOSTADAS

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.

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