Just in time for the weekend, my recipe for Pico de gallo! It’s a staple at our house made from scratch each Sunday as part my food-prep for the week. Not only is it gobbled up by the tortilla chip full, it’s used to top quesadillas, tacos, salads and more! And for the best garden burger topping…add a few scoops to a smashed avocado for guacamole!
Healthy. Organic. Naturally vegan. This recipe is so quick and easy and tastes so delicious that you’ll never buy it ready-made again!
The most important ingredient for the tastiest pico de gallo are the tomatoes! When in season heirloom tomatoes can’t be beat for taste and for presentation!
Just look at those beautiful colors! This is what fresh, healthy food looks like!
2-4 medium-large heirloom tomatoes
1/4 cup diced red onion
1/4 cup minced fresh cilantro
1 tsp. cumin
1-2 tsp. minced jalapeno peppers
Herbamare to taste
Mix all ingredients together in a large mixing bowl. Store in refrigerator for up to a week.
Note: I don’t use lime juice in my pico de gallo because it interferes with the wonderful flavors of the tomatoes. Give it a try and see what you think.