We have an explosion of tomatoes going on in out garden right now and I’m on the search for recipes to use them up. One of these days I’m going to have to learn how to bottle them, but for now we are making a lot of Pico de gallo. My kids love it so much and I love the fact that they are getting their servings of veggies in every day. We eat it with chips, eggs, tacos, burritos, quesadillas, you name it, we’ve probably tried Pico on it. I’m going to share with you this super easy but unique recipe that I modified from my restaurant style salsa recipe.

Homemade Pico de gallo

• 4 medium garden fresh tomatoes or store bought
• 1/4 yellow onion
• 1 jalapeno
• 1/4 bunch cilantro
• 1 teaspoon chopped garlic or 1 garlic clove
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt (or more to taste)
• 1/2 teaspoon sugar
• juice of 1/2 lime

Cut the tops off the tomatoes and squeeze the seeds into a bowl or the garbage disposal of your sink. Dice the tomatoes into small cubes and add to a medium bowl. Dice the onion very small and add to the tomatoes. Cut the top off the jalapeno then slice it the long way and remove the seeds and inside membrane. Dice the jalapeno into small pieces and add to the bowl. Chop the cilantro and garlic (if using fresh) finely and add to the bowl. Stir well then add the cumin, salt, sugar and lime juice. Stir well and let sit for about 30 minutes in your fridge so the flavors can blend.

Here is a printable version for you so you can add it to your recipe book!

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Homemade Pico de gallo

Ingredients

• 4 medium garden fresh tomatoes or store bought
• 1/4 yellow onion
• 1 jalapeno
• 1/4 bunch cilantro
• 1 teaspoon chopped garlic or 1 garlic clove
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt (or more to taste)
• 1/2 teaspoon sugar
• juice of 1/2 lime

Instructions

1. Cut the tops off the tomatoes and squeeze the seeds into a bowl or the garbage disposal of your sink. Dice the tomatoes into small cubes and add to a medium bowl. Dice the onion very small and add to the tomatoes. Cut the top off the jalapeno then slice it the long way and remove the seeds and inside membrane. Dice the jalapeno into small pieces and add to the bowl. Chop the cilantro and garlic (if using fresh) finely and add to the bowl. Stir well then add the cumin, salt, sugar and lime juice. Stir well and let sit for about 30 minutes in your fridge so the flavors can blend.

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Enjoy!