Homemade Pico de Gallo Salsa Recipe
Blogging is a funny business. Some bloggers are professionally trained in what they blog about (e.g. fashion and culinary training). Others have backgrounds in photography or graphic design. And there are those of us with PhDs in history who never considered themselves creative! You can guess where I fall in that lineup. While it would be great to have more help and training in all of the facets related to blogging, I really enjoy learning new things and am in shock at all of the things blogging has forced upon me in the last few years. But every once in awhile, you have a chore to do that just doesn’t happen easily, and yesterday was one of those times.
I spent a good chunk of yesterday working on the email signup and format (you can sign up here and get a free ebook). With forty seven tabs open in my browser to figure out the minutia needed to format it properly, my brain was on the verge of exploding. But I finally finished!! After all that mind-numbing work, all I wanted was chips and to make this homemade pico de gallo recipe because chips and salsa make everything better, don’t they?? I think so!
Authentic Pico de Gallo Recipe | Best Pico de Gallo Salsa
This recipe has been a favorite of mine for a few years now and I don’t make it nearly enough. Salsa is delicious in many forms, but there’s something magical about homemade pico de gallo. The freshness of the flavors and the way they ingredients all continue to marry together over the first hours and even over the next day or so. This homemade pico de gallo is really simple, but there is a decent amount of chopping involved. It also makes a lot so invite your friends over to enjoy it or even to help you whip it up.
HOMEMADE PICO DE GALLO
There are so many fancy recipes that foodies and recipe creators dream up, but sometimes the basics are better than anything new. This pico de gallo recipe is just a delicious combination of great flavors. It makes a lot and it never seems like too much!
- 5 cloves garlic minced
- 2+ jalapeno peppers seeded, deveined and finely chopped
- 4-5 cups finely chopped roma tomatoes
- 1 1/2 cups finely chopped onion
- 1 1/2 cups chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon lime zest
- 3 tablespoons lime juice approx. 1-2 limes
- Combine all ingredients in a large bowl and refrigerate overnight. Season with salt and lime juice according to taste.
Seeded jalapeno peppers are not that spicy in this salsa. Feel free to continue adding peppers to reach a mild heat - of course spice is all to taste!
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo