There is something about pico de gallo that just makes it scream summer to me. Of course living here in Thailand it always feels like summer, so it is always a good time to make pico de gallo. I’ve been making this recipe since college and have made small changes over the years, but it remains basically the same. Truthfully the allure of good pico de gallo is in the freshness of the ingredients. It is one recipe that truly demonstrates that as cooks we don’t really need to manipulate ingredients so much as simply showcasing them and letting them shine all by themselves.
You’ll note that I haven’t included much in the way of heat in the recipe. If you don’t like spicy foods this basic recipe will work great for you. If you’re like me however, and love the heat and spiciness of chili feel free to add more jalepeno or simply use a hotter variety of chili. Personally I use Thai bird chili’s when making this recipe (they are plentiful and cheap here) and will use anywhere from 10-15 chili’s (including seeds).
You will find this fresh salsa is a must when having Mexican food, but it will also work well as a simple dip for chips or even as a topping for bruschetta, though in that case you might want to omit the chili and substitute fresh basil for the cilantro.
I’ve made this as a beginning to the blog because it so simple to make, I consider it to be a staple recipe, and I’ve been craving Mexican food. Not much of that available here in Thailand, even in a city as large and diverse as Bangkok. And since Mexico is so far away a vacation there isn’t in the cards for some time.
This is so quick and simple to make, just give it a try and let me know what you think.
- 4 medium tomatoes - peeled, seeded and chopped
- ½ red onion (chopped)
- 2-3 jalepeno's (chopped - remove seeds if you don't want the heat)
- ¼ cup chopped cilantro
- 1-2 TBSP fresh lime juice (to taste)
- 1 TBSP olive oil
- 1tsp salt (or to taste)
- ½ tsp ground black pepper
- Peel seed and chop tomato's. For easier peeling drop tomato's in boiling water for 10 seconds. Place in bowl
- Peel and chop red onion. Place in bowl.
- Chop jalepeno's (remove seeds first if you don't like a lot of heat) and place in bowl.
- Chop cilantro and add to bowl.
- Mix to combine.
- Add lime juice, olive oil, salt and pepper.
- Mix again to combine well.
- Pico de gallo can be eaten immediately or place in refrigerator. Flavors will develop for up to 8 hours, but the salsa begins to break down after this.