Chips and salsa is pretty much my favorite snack ever. Really. While tomatoes have been in season, I've been whipping up batches of this pico de gallo every week. I love the chunky, fresh textures and can seriously go through an entire batch in one sitting. It's great with chips obviously, but also really good on top of seafood, chicken, or eaten alone (shh, don't tell anyone). I am so hesitant to call things "best", but after years of making this, I feel I must share my secrets with the world. Try it soon with the best tomatoes you can find. You won't be sorry.
Gather your ingredients
Halve the tomatoes and scoop out the seeds and pulp
Dice the tomatoes
Tiny onion, you don't want onion breath all day and besides, you're going to have a different onion element with the green onion.
Add the onion to the pile
Green onions are next
Add minced jalapenos to the pile, seeds and all.
Getting ready to mix.
Don't forget the lemon. You can certainly use lime instead.
Mix it all together
Don't forget to season it!
One year ago: Bacon Kimchi Fried Rice
Two years ago: Fig, Bacon, and Gorgonzola Tart
Three years ago: Apple Crumb Cake
Perfect Pico de Gallo
Makes about 4 cups (or one serving if you're ravenous like me)
3 cups chopped tomatoes
1/2 cup chopped yellow onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno
1/2 cup chopped cilantro
Juice from 1 lemon
Salt to taste
Mix the tomatoes, yellow onion, green onion, jalepeno, cilantro, and lemon together in a medium bowl. Season to taste with salt.
Of course you can enjoy right away, but it's best to let flavors marry for a few hours before digging in.