One of my favourite snacks when I am craving something salty is tortilla chips with salsa. It is my favourite snack to munch on when watching a movie at home and also a great party food . I don’t always have the time or patience to make a fermented salsa (something I have recently started experimenting with), but I am always ready to throw together a batch of pico de gallo. And because it can be made fairly quickly, this fresh salsa recipe is the perfect last minute game day food for all you procrastinators!
To make pico de gallo you need tomatoes, jalapeno peppers, an onion, cilantro, a lime (or bottled lime juice, in a pinch), a clove of garlic and some basic seasoning.
I’m a 2 jalapeno kind of girl, but in theory you can bring the heat to game day and make your pico de gallo extra picante by adding more jalapeno peppers. What’s the secret to a good pico de gallo? The patience to properly de-seed the tomatoes (to avoid sogginess – this is easier to do if you use roma tomatoes which have a higher flesh-to-seed ratio), hitting the right amount of spiciness with the jalapenos, and freshly squeezed lime juice! I’ve added a pinch of cumin for an extra depth to the flavour, but you don’t have to.
This is one of a very small handful of ways I can eat raw garlic, which gives this recipe an extra kick as well as an immune boost!
Here’s the recipe – I’ve done my best to give actual measurements since no tomato is equal, so hopefully your pico de gallo turns out as amazingly as mine did!
More of a nachos and cheese kind of person? Whip up a quick batch of this vegan cheesy nacho sauce (add some diced jalapenos for an extra kick).
- 3 firm largish tomatoes (or 5 roma tomatoes) seeded and diced (about 2.5 cups diced)
- 1 large jalapeno pepper, seeded and finely diced (about ¼ cup diced; use ⅓ if you like it hot)
- 1 smallish white onion (about ¾ cup diced)
- 2 green onion stalks finely chopped
- 1 large clove garlic, peeled and crushed
- ½ cup finely chopped cilantro
- ⅛ tsp salt
- ⅛ tsp cumin
- 2 tbsp lime juice (equivalent of 1 fresh lime, juiced)
- Drain all the liquid off the tomatoes (toss in a strainer to ensure you don't miss any).
- In a bowl add the salt and cumin to the drained tomatoes, and then add the diced onion, jalapeno pepper, green onions, garlic and, lastly, the cilantro.
- Mix until well combined.
- Add the lime juice and stir to distribute it.
- Serve with corn tortillas and guacamole or eat as a salad.