What’s not to love about salsa, especially when it’s a simple, fresh Pico de Gallo like the one already on my site, my Chipotle’s Classic Pico de Gallo copycat recipe? Well, obs, that would be yet another Pico de Gallo, so here it is Another Pico de Gallo Recipe!

Another Pico de Gallo Recipe

This is another beautiful, classic recipe and honestly, whether I make this one or the other, mentioned above, sometimes depends on nothing more than what I happen to have on hand in my fridge and or counter.

About Another Pico de Gallo Recipe:

Of course, the first thing you’re going to need on hand to make a great, fresh, salsa is a great tomato. It’s really a make it or break it situation and the tomato is going to make the difference between a fabulous and a just okay Pico de Gallo. The other ingredients are usually just fine at the store (unless you live somewhere where you can’t even find a good lime or a couple of jalapenos) so they don’t tend to be as critical.

I do have a few little tricks that can boost up the flavor of the Pico de Gallo, even when good tomatoes are out of season if you can at least find a halfway decent one or two. Let’s just say though, that all of the little tricks in the world won’t make a good Pico de Gallo out of a lackluster tomato.

If you happen to notice a couple of seemingly odd or out of place ingredients (a touch of sugar, a drizzle of vinegar) in the recipe know that they are there as “flavor boosters.” Use them or not as you see fit.

Chipotles Classic Pico de Gallo Salsa

Making Another Pico de Gallo Recipe:

But let’s be positive thinkers here. Let’s say we have great tomatoes! And let’s say we have a great knife (preferably serrated or at least freshly sharpened) to cut them with. Coz you’re going to want to keep the slices as uniform as possible so they are easy to dice.

Slice about 3/4″ thick and once sliced, toss them in a strainer. (I do this and strain as necessary over a bowl and save the juices for my smoothies.) Give the tomatoes a little squish and rub them with fingers to remove any excess seeds. No need to be perfect. Remove any unattractive hard parts, too.

If they’re really juicy, let the tomatoes sit in the strainer for a few minutes. Once the watery tomato juice is out of the way, there’s more room for bigger flavors, like the lime and garlic. Give the tomatoes a dice, and add in the garlic, onion, cilantro, and lime juice. Taste and add salt as needed.

If the Pico de Gallo isn’t all you can wish for, a pinch or two of sugar and a tiny little drizzle of red wine or apple cider vinegar. It should be barely detectable but it will intensify all the other flavors. Try it: add a pinch and a drizzle, taste then try again if you feel the need.

Let your Pico de Gallo sit out at room temp for up to an hour or so to help blend all the flavors, then refrigerate. You’ll be surprised how the flavor morphs from freshly made, to sitting for a while, to refrigerated.

• If you’re just serving for yourself and your family and it’s a small amount, it’s fine as it right out of the fridge.
• If this is a large amount for a party, you might want to bring it out a bit ahead to warm up to room temperature. Take the chill off, so to speak.

Another Pico de Gallo Recipe

Storing:

Another Pico de Gallo is a fleeting thing!

Keep your Pico refrigerated until ready to use, bring it out just a bit ahead if possible, and use it promptly; don’t let it languish too long in the fridge. After a day or so, it loses some of its shine. It becomes watery as the tomatoes give off more juices, and the tomatoes become dull and wrinkled as they drain.

I still eat it even if it’s a step beyond perfection because the flavor is still great and is perfectly safe for several days. It just doesn’t look as pretty.

Saving Money on Another Pico de Gallo Recipe:

By the way, any of that potential tomato waste can go in your morning Green Smoothie! When you cut or strain, put a bowl under the strainer to catch the juice.

fresh tomatoes:

Never refrigerate your tomatoes if you can help it unless they are in danger of becoming overripe and going to waste. An old farm wife’s trick? Add a sprinkle of salt and sugar if your tomatoes are tasteless.

• Tomatoes are always best homegrown (and cheapest, once your garden is established, especially if you are looking for heirlooms, colors other than red and any of the diminutive varieties, grape, cherry, and so on.) If nothing else, try to find room for a pot or two of cherry tomatoes.
• Check the farmer’s markets; you may find discounts on imperfect tomatoes. Don’t judge a tomato on its beauty or lack of; sometimes the perfect varieties have little flavor.
• At the grocery, watch for sales; if it’s a good one, take advantage by picking tomatoes at varying degrees of ripeness. Some ready now and some to set on the windowsill for later. Packaged tomatoes (like the cherries) often have coupons that coincide with their sales. Check the producer’s site. Don’t forget Lidl and Aldi for great pricing; the varieties may be more limited.

jalapenos, serranos, poblanos & others:

These are seldom on sale but if they are don’t be afraid to pick up a few. All of these will last a week or two in the fridge if plans are not immediate. Both Aldi and Lidl have fabulous prices on jalapenos; generally sold by the bag.

• Once on hand, incorporate them into your meal plan or make appetizers. There are several using jalapenos on my site.
• If nothing else, since these are often used both fresh and roasted, if the price is fabulous, roast them in batches, deseed them, and freeze in packets ready for future recipes.

Another Pico de Gallo Recipe

Print Recipe

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• Author: mollie kirby
• Total Time: 20 minutes
• Yield: 2 cups 1x
• Category: Appetizer
• Cuisine: Mexican or Southwestern

Ingredients

Scale 1x2x3x

• 2 large ripe tomatoes, chopped, seeds and hard bits removed and drained in a strainer for about 10 minutes if really juicy
• 1/4 large onion, finely chopped
• 2 jalapeños or 2 Serranos, seeds removed, finely minced
• 1 garlic clove, finely minced or 1/2 teaspoon garlic powder
• 1/3 cup cilantro leaves, chopped, optional
• 3 tablespoons fresh lime juice, from 1 to 2 limes
• Salt to taste
• optional flavor boosters: a pinch or two of sugar and a drizzle of red wine or apple cider vinegar.

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Instructions

Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt to taste.

If the salsa is somewhat lackluster, add a pinch or two of sugar and a small drizzle of the vinegar.

Let sit at room temperature for up to an hour (or as long as you can wait) to blend the flavors, then store in the refrigerator.

Another Pico de Gallo

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Of course I’ll be bringing these tacos to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird. I’ve already seen all kinds of wonderful Mexican & Southwestern food there this week in honor of Cinco de Mayo.