Pico De Gallo is a spicy, zesty and low calorie way to add lots of flavour to your meals. You can add it to your morning eggs, use it as a chunky dip, or add it to pretty much any Mexican dish. The opportunities with this chunky salsa are almost endless.
It’s time to celebrate! Tomatoes are coming into season, and therefore tasting much better than the bland winter tomatoes, and this Pico De Gallo is a great way to make use of those tomatoes. If you find yourself with a huge batch of tomatoes in your garden at the end of the season, then whip up a big batch of this, invite your friends over and have a salsa party!
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Our favourite way to eat this at the moment is with scrambled eggs and smashed avocado on toast. Having chillies with your eggs in the morning might seem strange, but give it a go! Eggs, avocado and salsa is my go-to breakfast at the moment – quick, simple, healthy and delicious.
I have posted a recipe for a cooked salsa before, but my salsa of choice at the moment is pico de gallo. It is much more of a Spring/Summer salsa and goes really well with salads too. I usually make a up a big batch of this and then keep it in the fridge to liven up some of my more boring meals – there is only so many plain eggs you can eat!
You can make this as spicy or as mild as you like, but my personal opinion is that a salsa is not a salsa without a good kick of spice.
Tried this before? Want to mix it up a bit? Add in some sweetcorn, diced bell pepper or chunks of avocado. This makes a great addition to any BBQ too.
Pico De Gallo
- 8 tomatoes
- 1 red onion
- 3 garlic cloves, crushed
- 4 jalapenos (or more or less depending on how hot you like things)
- 4 tbsp fresh coriander (cilantro)
- 1 Lime (juice only)
- 1 pinch Sea salt and black pepper
- Finely dice the tomatoes, red onion, jalapeños and coriander and put them in a bowl with the crushed garlic, lime juice and salt and pepper. Mix well and then put in the fridge for 30 minutes.
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