Cooking is therapeutic to me. But it becomes a necessity sometimes if whatever food available in the market is not up to my standard, and especially if it's also easy to prepare.
One of those dishes is pico de gallo or salsa. I like to make mine with fresh vine ripped tomatoes. The salsa is as good as your tomatoes. I love making this especially when we have an abundance of home grown tomatoes. It's very easy and is much better than store-bought!
Pico de gallo is more like salad compared to tomato salsa which is more like a sauce. The tomatoes are cut in halves and then I squeeze out the seeds and liquid, then cut into strips and dice in to little squares. You can use whole tomatoes if you want to make tomato salsa. Then I combine the tomatoes with diced sweet onion, chopped jalapeño and cilantro, and season it with salt and lime juice.
I happened to have a cup of tomatillo salsa left in the fridge so I added that to my pico de gallo. Otherwise I would have had to add more lime juice and salt, as well as chopped jalapeño. I like mine spicy so I normally use two to three whole jalapeños. If you don't like that much heat, you can remove the seeds, and chop up the jalapeño finely to distribute it evenly.
With measuring cups and spoons on hand, I present you with my homemade Pico de Gallo. I do tend to make quite a bit. It's nice to have on hand as condiment. You can serve with quesadillas, nachos, spice up some grilled meats, or eggs. It doesn't last long at my house!
10 small vine ripe tomatoes, diced, about 6 cups, 1/2 medium size onion, chopped finely (about 1/2 cup), 1 cup tomatillo salsa (homemade or store-bought), 3 tablespoons cilantro, chopped, 2 tablespoons lime juice, 2 teaspoons salt.
This second recipe below is for pico de gallo without tomatillo.
5 medium vine ripe tomatoes, diced (about 3 cups), 1 clove garlic, chopped finely, 1/2 small onion, chopped finely, 1 tablespoon chopped jalapeño, 2 tablespoons chopped cilantro, juice from 1/2 lime, 1 1/2 teaspoons salt.