Monday, April 13, 2015

Classic Pico de Gallo Salsa

Many times college days don't bring the best nutrition.  However, I have to admit I spent my college years practically living on salsa, and I hereby propose the concoction to be its own food group.

Filled with juicy tomatoes, onions, garlic, cilantro and a squeeze of lime, we can't really get more "fresh", can we?  And while it might be a
Instagram shot with a shot!  :)
stretch, if we add organic corn tortilla chips, we've now added corn too.  Heck... toss in a side of guacamole and we have a full meal!  But I'll save that one for another post.

In all sincerity, salsa really can be a healthy food, but you do have to be careful.  Many store bought jars can be filled with not so desirable ingredients, like added oils or sugars.  Really, do we need sugar in salsa?

Hence, making your own keeps the ingredients list in your control, and while your at it you can tweak the flavors to your personal preference.  This easy Pico de Gallo Salsa version is a snap to put together, and when you bring this bursting with flavor food group condiment to your next Cinco de Mayo gathering you're sure to be the hit of the party.

Fresh, simple, and so much more flavorful than the jar, keep an eye out for beautiful (or even not beautiful), ripe tomatoes at your local markets, and you too can call salsa dinner.

Classic Pico de Gallo Salsa
Who knew a few fresh ingredients could go together so well?  This is my husband's classic recipe.  It's been on special request for nearly every gathering we've been to for some 20 years, and while it can vary in flavor based on the type and ripeness of the tomatoes as well as the amounts of ingredients, it's always gone by the end of the night.

Here is where you need to get creative and use the amount of ingredients you like.  Increase the onion if you are a big onion fan, or decrease the cilantro and lime if those aren't for you.  For this recipe I'll list the ingredients and general measurements, however the best way to make salsa is to begin chopping and mixing and then taste and adjust as you go.  Based on the season, your tomatoes may take on different flavors and as such need adjustment with additional lime, extra onion or garlic, etc.

2 cups tomatoes, chopped
Scant 1 cup red onion (or yellow onion if you prefer), chopped 
1 -2 cloves garlic, finely diced (my husband says 4!)
1 tsp (or more or less) jalapeño, finely diced (scrape out the seeds and discard for less spice, or toss in the seeds for more spice) 
1/3 (or more) cup cilantro, stemmed and chopped
2 Tbs freshly squeezed lime juice (I like 3!)
salt, to taste

Place all ingredients into a bowl and stir.  Allow to sit for a good 5 minutes, then taste and adjust to your preference.

Liv Life Note:  Remember to taste and adjust as you go along.

Liv Life Note 2:  For the jalapeño, check for spiciness and add the diced pepper in small amounts.  Once my husband didn't check the spiciness of a small pepper and thought "Oh... it's just a little on so I'll toss the whole thing in."  We had salsa so spicy we actually had to throw it away.  So go with a light hand and remember you can always add more, but you can't take it out! 


  1. I LOVE Pic de Gallo, and nothing beats fresh and homemade. I think I'll make some this weekend! :)

  2. I know Mexican salsa and this, my friend, is it. And it's beautiful to boot!


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