I’ve been going down my roster of requisite recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes.
I haven’t gotten to BLT yet. It is by far my favorite and I have been waiting for my own tomatoes to become ripe enough for the distinct honor of being sliced and placed between smoky bacon, bread and mayonnaise.
I have made several batches of Pico de Gallo, the bona fide version of what most supermarkets sell in jars as “salsa”. Every time I make it I think I’ve made too much, but by the end of dinner it is gone.
If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.
I guess everyone knows when tomato season is over, so is pico de gallo.
Perfect for Cinco de Mayo Party too!
This Pico de Gallo is an excellent idea for Cinco de Mayo. Check out our Cinco de Mayo Party Guide for lots more DIY decor, cocktail, and festive party recipes.
Pico de Gallo
- Yield: 5 Cups 1x
- 4 cups diced tomatoes, about 6 large tomatoes
- 1/3 cup minced onion
- 2 jalapeños, seeded if desired and minced
- 1/4 cup chopped cilantro
- Juice of 3 medium limes
- 1 large clove garlic, minced
- 1 1/2 teaspoons kosher salt
- Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.