Sometimes simple is best. Actually, most times simple is best. As long as you have fresh quality ingredients, you’d be surprised by how little you can get away with in the kitchen. I don’t trust anyone picking out my vegetables or fruits. I’m so particular. Whole Foods and Fresh Market seems to have the best product in my opinion. I know it’s a little more pricey to buy natural organic produce, but I promise you it’s worth it. It makes a world of a different. If you have a favorite farmers market, take advantage of all those in season veggies and support local when possible.
It’s always important to buy “in season” vegetables and fruits. The quality will differ in each season. Luckily, tomato season is right around the corner and I couldn’t be more excited. Pico just tastes better in the summer in my opinion! The tomatoes are much sweeter than in the winter.
I do have another pico de gallo recipe on my blog that you may have noticed. The ingredients do not differ much in each. Although, this recipe is just about as simple as it gets so I thought I’d update it for all of you.
Tip: I prefer my pico de gallo to be finely chopped. I think the size of the fruits/veggies completely changes the texture of the pico. It’s really all about preference but if you’re anything like me, then chop everything very small! I also love to keep the seeds and juices from the tomato. You can remove them if you like but I love the moisture/flavor it brings to pico. Again, it’s all about preference so do your thing.
CITRUS MARINATED SKIRT STEAK FAJITAS
SIMPLE PICO DE GALLO
Prep time: 10 minutes
Total time: 10 minutes
Serves: 1 bowl
- 1/2 medium white onion, finely chopped
- 2 large roma tomatoes (or 3 small), finely chopped
- 1/2 cup cilantro, leaves and stems, roughly chopped
- 1 large lime, juice of
- 1/2 tsp kosher salt, more or less to taste
- Place all ingredients in a bowl and mix.