Growing up, I wasn’t really a big fan of corn chips. Unlike potato that needs hell lot of seasonings to have a personality, corn is already perfection in itself. So, it baffles me why make chips out of those cute morsels of golden sunshine when clearly potato is already doing a good job in that league. Obviously, I knew very little, I was a kid. Then one day, I experienced my first ever Mexican food feast. Never looked back since.
These days, give me a bowl of corn tortilla chips and I’ll make you homemade pico de gallo then you’ll see what’s up.
In a world generously peppered with store-bought anything, there still nothing compare to homemade stuff. That includes homemade pico de gallo. Pico de gallo, salsa fresca, or fresh tomato salsa - call it whatever you deem appropriate, all I know is that it is something that brings a little bit of sunshine to any dish it is partnered with.
If you have the ingredients, which by the way are very few and very easy to come by you probably have most of it in your pantry, I don’t see any reason why not make it.
I make pico de gallo very often. I'm quite a fan of fresh tomatoes, you see. Aside from pairing it with corn tortilla chips, I also love putting it on steamed fish that I often have these days since I am minimizing my intake of pork, chicken, and beef. It is merely a side dish for some but for me, there are days when my world revolves around it because I never get tired of eating it.
I make pico de gallo with whatever ripe tomatoes I got on hand. Recently, I got these amazingly gorgeous organic cherry tomatoes from Organic Veggie Mommies. I have written about this online marketplace for the best organic produce you can get here in Manila, so I suggest you check that blog out. If you want downright healthy produce, organic is the way to go.
This particular pico de gallo recipe I am sharing here on the blog was made with organic produce which makes it all the more amazing. Aside from ripe tomatoes, other ingredients you need are onion, garlic, cilantro a.k.a. coriander, juice of lime, salt and pepper, and some olive oil which can be optional. Pretty easy to gather, most are pantry staple.
Most pico de gallo recipe calls for jalapeño peppers. And I am cool with that. I love me some jalapeños but I was going to share this pico de gallo with my 9 yr. old nephew so I skipped it. Instead, I enjoyed this with my stash of Our Little Rebellion Popcorners' Tortilla Chips in Smokin' Jalapeno and White Cheddar flavor. Pretty decent in bringing the spicy kick that the jalapeños would have brought into the mix.
The direction is equally easy. You just have to chop then mix all the ingredients in a bowl, let it sit for couple of minutes for the flavors to meld together, then it's ready to go.
Homemade Pico de Gallo Salsa Fresca Recipe
Recipe by YedyLicious.com
Recipe by YedyLicious.com
This Pico de Gallo / Salsa Fresca (Fresh Tomato Salsa Recipe) is so good and easy to make you wouldn't feel the need to rely on store-bought variant anymore. After all, nothing beats freshly made food anytime. If serving to kids, feel free to omit the jalapenos, otherwise, indulge for that spicy kick.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: 3 - 4 servings
Ingredients:
- 2 cups of Cherry Tomato, quartered
- 1 medium Red onion, finely chopped
- 3 cloves of Garlic, finely chopped
- 1 bunch of Cilantro
- 1 Lime, juiced
- 2 Tbsp. Olive Oil
- A pinch of Sea salt
- A pinch of Ground pepper
Cooking Directions:
- Combine all ingredients in a bowl.
- Let it sit for couple of minutes in room temperature before serving.
- Best eaten the same day with Nacho/Tortilla chips of your choice.
This homemade pico de gallo recipe is so simple and easy to make, but so good and healthy that sometimes I feel like that making it can make up for some of the bad choices I had in my life. So, if you find yourself hankering for something healthy, fresh, and delicious, grab your favorite tortilla chips then make this homemade pico de gallo. You can thank the Mexicans later.
