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 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.