Fresh and Zesty Pico de Gallo

 

I could make a meal out of pico de gallo, I love it that much. Despite my love, I tend to only have it during the summer when the ingredients are the freshest. This summer, I am growing all of the ingredients in my little deck garden and look forward to every fresh, crisp bite. If you are looking for a vibrant, fresh salsa to enhance your taco night or add a burst of flavor to your chips, my version is your answer. Packed with juicy tomatoes, crisp cucumbers, zesty lime, and a kick of jalapeño, this homemade salsa is a crowd-pleaser. It’s simple to make, ready in minutes, and perfect for any occasion—whether it’s a summer barbecue, game day, or a quick snack. Be sure to serve it in a colorful Talavera bowl.

Fresh and Zesty Pico de Gallo

1 c. finely chopped red onion
1 jalapeño pepper, seeded and finely chopped
2 limes, juiced
2½ c. tomatoes, seeded and chopped
1 Melissa’s mini cucumber, seeded and chopped
½ c. chopped fresh cilantro
½ tsp. salt
½ tsp. Melissa’s Pico de Gallo Seasoning

In a medium bowl, combine all ingredients: red onion, jalapeño, lime juice, tomatoes, cucumber, cilantro, salt, and Pico de Gallo seasoning.

Stir gently to mix thoroughly.

Let the mixture sit for 15 minutes to allow the flavors to meld.

Serve with tortilla chips, tacos, grilled meats, or as a topping for your favorite dishs.

Tips:
- Adjust the jalapeño quantity for your preferred spice level.
- For extra freshness, chill the salsa before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days.

 

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