Fresh Pico de Gallo

What will you be munching on this Fourth of July weekend? How about some refreshing homemade Pico de Gallo?

This was sort of a happy accident for us. I forgot to buy pico at the store the day we were having turkey taco salads for dinner. Thankfully, we had tomatoes, an onion, cilantro, a jalapeño, and limes. Just like that, everything got chopped up and thrown into a bowl, and we had the best, freshest-tasting pico ever. Tangy with lime juice, and just salty enough, we like this recipe as is. But taste it – you might prefer a little more onion, or salt, or lime, or whatever. My point is that you can make a pico de gallo that will be yours alone.

Serve this with chips by the grill or the pool. It’s cool and super-fresh, a foil for the heat we’ve been living in. You might even get patriotic and find some red-white-and-blue chips. Happy Fourth!

This fresh Pico de Gallo is simple to throw together. Serve it with chips or alongside eggs, in tacos, or in salads.

Fresh Pico de Gallo

2 large tomatoes, cored, seeded, and diced
¼ large yellow onion, diced
½ cup chopped cilantro
1 jalapeño, diced
½ teaspoon kosher salt
Juice of 1 lime

Stir all the ingredients together in a glass bowl and serve with chips. Pico de Gallo is also great with eggs, in tacos, and in salads.