I’ve been meaning to dedicate a full post to this wonderful pico de gallo recipe for what feels like years now. I first shared this salsa with my Baja Fish Tacos, but it’s so good, I felt it deserved its own post. It was only right.
To be honest, I’m kinda shocked it hasn’t happened already with how often I make this salsa.
This is seriously my go-to recipe for pico de gallo salsa. Really, for any salsa. It’s my one true salsa love.
If there were a list.
Which there isn’t.
It also happens to be the one and only salsa I’ve actually been able to get Dustin to eat and enjoy (woot!). That and this guacamole recipe are sure winners in our home and so I’ll fight to the death for them.
Well, maybe not go that far…in this really odd hypothetical situation that would never happen…BUT I’d do my best to keep them. For realz.
Because a good go-to salsa recipe is sure worth its weight in gold in my opinion.
Now, you might be wondering why I use a red onion in this salsa.
If so, good catch – and good question! I use a red onion because I don’t really like raw white onion in my salsa…the flavor is just a little too pungent for me. I much prefer the slightly sweet and more subtle flavor of a red onion and I think it goes extremely well in this salsa.
That being said, if you’d like to replace it with white onion, that is totes fine and I won’t hold any grudges.
In fact, that’s one of the beauties of having your own go-to salsa: it’s exactly what YOU want and love it to be.
In sum: PLEASE try this fresh pico de gallo salsa for yourself. It takes just minutes to prep and, if you can handle the small wait, a little time in the fridge to meld and jive and do all the good flavor mixing that happens when good things come together in one place.
I promise – you’ll be getting requests for the recipe at your next party or potluck. It’s that good and that go-to.
Pico De Gallo
And, now, it has its own post.
Life is as it should be again.
- 3 medium tomatoes on the vine diced
- 1/2 small red onion diced
- 1/2 tsp jalapeno pepper seeded and finely chopped
- 1/3 bunch cilantro roughly chopped
- 1 green onion thinly sliced
- 1 large garlic clove minced
- 1 tbsp fresh lime juice
- 1/8 tsp sea salt
- 1/8 tsp ground black pepper
- 1/8 tsp ground cumin
In a large mixing bowl, combine all ingredients, and stir to combine.
Place in the fridge for about 30 minutes to allow to flavors to meld.
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