Pico de gallo is a must-have in Texas, but the store-bought stuff is almost always well past its prime and a little lacking in taste.
Fresh, homemade pico is one of the healthiest and lightest ways to pack a lot of flavor into every meal, so we keep the ingredients on hand as staples to make cure we can always throw some together at the last minute. It’s best eaten fresh and on the same day.
And if you can grow or get your hands on some homegrown tomatoes, all the better.
6 Roma tomatoes, diced
1/2 cup onion, diced
1/2 cup fresh cilantro, chopped
1 jalepeño pepper, seeded and diced
Juice of two limes
1/2 teaspoon cumin
1 teaspoon salt
Combine tomatoes, onion, cilantro and jalapeno in a bowl. Add salt, cumin and lime, increasing salt to taste if needed.
The mason jar with a songbird lid is available for sale in our store: https://www.enlightenedtexan.com/product-page/pint-mason-jar-with-songbird-lid-green-rust
Pinto beans not included.
Please see our nutritional disclosure: