![]() ![]() It’s OK if you hate cilantro - leave it out. Onions are potent and you don’t want a big old chunk of onion headed toward your mouth. Aim for about 1/2-inch for your tomatoes and at least that small for your onions, preferably smaller. Just make sure they’re mostly red and not pink and mealy. So, if you can’t find the best tomatoes, don’t worry too much. That being said, tossing “decent” tomatoes in lime juice, onions, and cilantro will do wonders for them. This should be a given, but the better tomatoes you find, the better your pico will be. Honestly, I’ve seen both of them referred to as salsa. Salsa is typically cooked and blended a little for a thinner consistency. Pico de gallo (fresh salsa) is made with fresh, uncooked tomatoes and is usually chunkier than salsa. Speaking of salsa… What’s the difference between Pico de Gallo and Salsa? Plus, you really shouldn’t have one without the other, right? Or at least SOME kind of salsa. I almost always make pico de gallo and guacamole at the same time because some of the ingredients overlap and it make for quicker prep! I’ve got homemade pico de gallo for you today that goes great with The Best Guacamole! I’ve been meaning to update a refresh the photos for this recipe for, like, a decade. ![]() This homemade pico de gallo recipe is actually one of the original recipes from my first year of blogging (2008!) that I’ve made literally dozens of times over the years. Snag some of those ripe beauties and make some pic de gallo before everything is frozen over and dead! If we still have tomatoes on the vine here in Idaho, I KNOW we’re not alone. ![]()
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