With Memorial Day Weekend just around the corner, I’m excited to share a quick-n-easy classic appetizer that will have your family and friends begging for more!
This Ultimate Pico de Gallo recipe also gives me the opportunity to share about what a huge difference it makes when you have a set of quality kitchen knives. My personal favorite is the Wusthof Knife Collection. Having a set of quality knives truly makes food prep a whole lot easier and safer too!
Of course, the two most essential knives in any home chef’s kitchen are the chef’s knife and the pairing knife. Both are used daily, which is why it’s so handy that Wusthof has packaged them together into one set, along with another tried-n-true favorite the handy-dandy utility knife. These knives make creating fresh, healthy dishes so much easier, such as this delicious Pico de Gallo recipe.
It may seem like it would take a lot of time to dice up all of these wholesome ingredients, but it actually takes just a few minutes. And of course, it’s totally worth it when you see the smiles on your family’s faces as they gobble up this tasty recipe with lots of “oohs and aahs!”
Plus, you can use this amazing pico de gallo to create my Secret Ingredient Guacamole and Fresh Pineapple Salsa – talk about “oohs and aahs!”
Ingredients
- 2 1/2 cups diced plum tomatoes (about 5-6)
- 1/2 cup fine-diced red onion
- 1/4 cup fresh chopped cilantro
- 1 small jalapeño, finely minced
- 1 clove garlic, finely minced
- Juice of 1 lime
- 1/2 teaspoon sea salt
Instructions
- Carefully dice the plum tomatoes. An easy method is to quarter the tomatoes and then cut each quarter in half, as shown in the photo above. Remove the membrane and any excess seeds. Then, dice into small bite-sized pieces.
- In a medium bowl, add all of the pico de gallo ingredients and toss well to combine. Taste and add additional salt, if needed.
- Transfer to a serving dish and enjoy with your favorite chips! It’s also the perfect addition to your favorite Tex-Mex-style recipes, and can be used as the base for making Fresh Pineapple Salsa and The Best Guacamole in town!
Kelly!
I plant a LOT of heirloom tomatoes in my garden, and am always looking forward to eating tomatoes every stinkin’ day until frost! This recipe looks wonderful, and I’ll be sharing it. One more way to get the goodness of great tomatoes into our meals!
Thanks for popping over for a visit, Amy! What an honor! I was so thrilled to discover your site through Jill and your wonderful post on beekeeping, which I’ll definitely be sharing via social media this week! Blessings to you! 🙂 Kelly
I will be making several batches of Pico de Gallo any suggestions on what to do with the membrane
You can include in the pico de gallo. We just prefer not to have it and the seeds in there. You can save the membrane (freeze them) and use them in sauces, soups or stews or toss them in recipes calling for diced tomatoes. 🙂
Lovely recipe. Perfect timing before the Memorial Day holiday.
Thank you so much! 🙂
I love my Wusthof knives and the two I use the most are indeed the chef’s knife and pairing knife!
Thanks, Sylvie! Appreciate you popping over to share with us! Just love your beautiful creations and photography at Gourmande in the Kitchen! 🙂
How long can you store this in the refrigerator? I am eating this for lunch all next week. Hoping it lasts at least 3 or 4 days.
Hi, Natalie. Yes, you are correct – it lasts for 3-4 days. Sometimes longer depending on how ripe the tomatoes are. 🙂