Pico de Gallo for Summer Tomatoes

Written by Cooking Naturally Editors on July 15th, 2012

Healthy Living, Recipes
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From Lauren of Hobo Mama:

pico de gallo in glass container

I hope that some of you lucky gardeners have an overabundance of homegrown tomatoes round about now. Seattle’s not the best for ripening tomatoes, but I love to use the ones we do get from our garden!

patio tomato harvested
Here’s one of our favorite recipes for fresh tomatoes — the fabulous Sam‘s version of pico de gallo, a mild and chunky, non-saucy, sweetish and tangy salsa. It uses other things you might have in your garden as well, such as cilantro, cabbage, and sweet onions. (We’re growing Walla Wallas! Yum!)

If you didn’t take Spanish in high school as I did (yes, of course, I’m fluent!)1, the last word is pronounced like the word “guy” with an O on the end. But, no, it’s not the word for “dude” in Spanish. The phrase means “beak of the rooster,” but don’t ask me why.

Gather your ingredients

     • tomatoes
     • onions — the sweeter the better
     • cilantro
     • cabbage (the secret ingredient!)
     • lime juice
     • sea salt to taste (optional)

Everything that can be chopped, go ahead and dice into chunky pieces. Mix together in a large bowl and spritz with lime juice. Sprinkle coarse sea salt if you want a little more…well, saltiness.

There are no particular rules for how much of a certain item you need to put in. That’s why it’s perfect if you have a bunch of tomatoes but not as much of the other things. If the combination you make feels too heavy on one item or another, remember that for next time, or balance it out if you have extra ingredients still on hand. There’s no wrong way to make pico de gallo, as long as it tastes good to you!

For best taste, let it sit in the fridge for awhile to let the flavors blend together. But if you can’t resist eating it right away, I understand. I couldn’t tell you how well this keeps, because ours never stays around that long. If I had to guess, I would imagine canning is possible, but freezing will change the texture of the tomatoes.

If you want more heat, add jalapeños or chiles at will.

But, as is, it makes a very nice treat for young mouths. It’s mild enough for even very early eaters to give it a go, and since it’s chunky, little fingers or adult helpers can preselect portions that will be appreciated. Adding heat’s always an option for more adventurous mouths, but even without a lot of spice, it’s refreshing to have this mild, fresh, juicy and crunchy treat.

The standard use for pico de gallo is to wolf it down with tortilla chips, but it also makes a lovely garnish for meals. Layer it over Mexican food (of course!), or use as a salsa topping for chicken, fish or eggs. It can even make for a unique relish on hot dogs or hamburgers!

pico de gallo salsa and tortilla chips

¡Buen provecho!

_________________________

This article has been edited from a previous version published at Hobo Mama.

  1. Not really.

2 Responses to Pico de Gallo for Summer Tomatoes

  1. Shannon

    I LOVE pico de gallo! Thanks for sharing the recipe.
    Since it’s meant to be eaten raw, it would get ruined if you tried to can it. Or it would turn into a regular salsa in the canning process.

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