Fresh garden salsa is an easy and flavorful way to spice up any meal. Pico de gallo is a traditional Mexican salsa using onion, cilantro, jalapeno and tomato. All of the ingredients grow well in containers, so pico de gallo is a treat you can enjoy all year round!
Pico de gallo translates to English as “rooster’s beak,” but on the table it definitely translates to a fresh, spicy salsa. If you’re planning to grow vegetables for this homemade salsa, don’t worry about growing onion if you’re not doing it already. Onions are inexpensive in stores during any season, so they are not cost-effective to grow at home, especially if you’re working with limited space.
Roma tomatoes are the best choice for salsas because of their meaty texture and minimal seed content. You can use jalapenos or any variety of chile pepper; remove seeds to cut down on the heat.
Pico de Gallo
- 1 1/2 cups seeded, diced tomatoes
- 1/4 cup diced red onion
- 1 tablespoon diced jalapeno
- 1 tablespoon minced garlic
- Juice of 2 limes
- 2 tablespoons cilantro
- Kosher salt
Use a food processor to dice seeded tomatoes, jalapenos, onions and cilantro. Mix diced ingredients with minced garlic and lime juice in a large bowl. Salt and pepper to taste.
Enjoy your garden pico de gallo immediately or chill it in the refrigerator until you’re ready to serve. It will hold up in the refrigerator for almost a week, and the flavors will meld together more the longer it sits. The chiles will heat it up more the longer it chills, too!