This pico de gallo is pretty mild since I had made it for the kids. I had a lot of cherry tomatoes that needed to be used before they went south so I decided to make a pico de gallo recipe that the kids would eat too. I hadn’t realized it would go over so well with my youngest. Traditionally, pico de gallo contains a spicy pepper, such as jalapeno, which doesn’t go over well with my younger crowd. To make this a quick and easy snack, I used pre-minced garlic in a jar and left-over onion I had chopped the other day.
This recipe is speedy and easy and appealed a great deal to my 13-month-old. As I was staging the food for taking the picture, I turned around to grab a piece of camera equipment and turned back around to find Mandolin (my 13-month-old) fist-deep in pico de gallo. She wouldn’t relent so the first shot I took had to suffice. To supplement, I took a couple quick snaps of Mandolin Eve in mid-action.
Pico de Gallo
- 2 cups fresh tomatoes diced
- 1 1/2 tbsp fresh cilantro chopped
- 1 tbsp red onion diced
- 1 tsp salt
- 2 tsp lime juice
- 1 tsp garlic minced
- Using a sharp knife, dice the tomatoes, onion, and garlic (hint- I use so much garlic in my cooking that I buy garlic pre-minced in large jars and get great results). Take care to get rid of as much of the tomatoes’ juice and seeds as possible.
- Roughly chop your cilantro. It has a strong flavor so add this to suit your taste.
- In a medium bowl, combine the tomatoes, onion, cilantro. Add in the garlic, salt, and lime juice (to taste) and toss.
- Serve with tortilla chips or use in another recipe.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.