One of my favorite things to eat during the hot Valley summers is fresh pico de gallo! The Central Valley is home to the freshest produce. I mean they don’t call us the agricultural capital of the world for nothing. Aside for the fresh produce that comes from local farmers, there are also a lot of home-grown gardens that allow people to get their fruit and vegetable fix. Growing up, my grandmother always had a garden. Her star was the tomatoes. I would eat them like an apple when I was little. I have the sweetest memory sitting at my grandma’s counter with my Aunt Paula talking about our “tomato club” as we ate tomatoes that we had just picked off the vine.
The best way to make pico de gallo is from fresh garden produce. I don’t always have access to home grown tomatoes, peppers, cilantro, and onion but when I do….it’s life changing! I decided to share my go-to pico de gallo recipe with all of you so that you can enjoy this fresh summer treat in your own kitchen.
- 8 medium tomatoes, diced
- 1 bunch of cilantro, chopped
- 1-2 jalapeños, diced
- 1 red onion, diced
- 3 small lemons, juiced
- 3 small limes, juiced
- garlic salt to taste
- Chop and dice tomatoes, cilantro, jalapeños, and onion.
- Combine tomatoes, cilantro, jalapeños, and onion in large bowl.
- Add lime and lemon juice.
- Add garlic salt to taste.
- Mix ingredients.
- Taste mixture and add additional salt or other ingredients.
Remember that salsa ingredients can vary greatly in flavor so purchase an extra ingredients in case you need to add. Tomatoes absorb everything so don’t be afraid to be a little liberal with the salt.