I hope this Homemade Pico de Gallo recipe finds you in good spirits, healthy and full of hope. Many of us are finding ourselves with some unexpected days at home, and a heart full of both anxiety and a desire to help in any way we can.
Maybe this is a good time to write a letter to a friend, organize that junk drawer, pull some weeds for a neighbor, or spend some time in self-reflection.
Uncertain times have a way of bringing deeply rooted feelings to the surface. If the world can change so quickly from one day to the next, where is my security? Where does my hope come from? What is really important? Would I be willing to share what I have if given the chance, even if I didn’t have as much as I felt I needed?
We’ve been cleaning out and repainting the boys’ bedrooms this week. It was much needed and the monotony of the task has been therapeutic, and my mind has been wrestling with such questions. Painting is never fun, but it has been a good way to fill the days at home and expend some nervous energy.
And as the temperature has warmed, my garden tomatoes that somehow survived the winter (Arizona is strange!) have finally ripened. The cilantro is in need of a good pruning, and at this point, there is still fresh produce at our grocery store for pick up. Add in a can of corn from the pantry and it’s time to make some Homemade Pico de Gallo! The Kitchn does a great job explaining the difference between salsa and pico de gallo if you are curious.
This recipe is very easy going. It doesn’t fuss if there isn’t enough of this or that. It’s a good base for fresh salsa. I love the addition of corn, but this is not the authentic way. I like to bend the rules here on LLK!
If you like it extra limey, add some zest in addition to the juice. If you throw in an avocado, you won’t be sorry! If you have yellow onion instead of red, no problem. Grape tomatoes looking perkier than the rest, quarter them up and throw them in. I even like to add a teaspoon of honey to bring out the sweetness of the corn and tomato. Make it, taste it, and add in whatever you feel like it needs.
This Homemade Pico de Gallo can be served with tortilla chips, but I also love it on grilled chicken tacos along with a dollop of sour cream. It also tastes great on a taco salad.
My encouragement to you today, dear friends, is to take the chance this week to focus on spending some intentional time with those around you – your family, close friends, neighbors. Be the helper! Lift others up. While we distance ourselves socially (in person), we can look for other ways to draw nearer in spirit. I’d give you all a hug now but I don’t think we’re supposed to do that. 🙂
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
- Half of a red onion, diced
- Juice of one lime
- 2 jalapeno peppers, seeds and membranes removed, diced
- 1/2 teaspoon kosher salt
- 2–3 large fresh tomatoes, cored and diced
- 8 ounce can of whole kernel sweet corn, drained
- 1/2 cup fresh cilantro, chopped
- Add the diced red onion, lime juice, jalapeño and salt to a large bowl. Allow to marinate while the rest of the ingredients are prepped.
- Add diced tomatoes, corn and cilantro and mix well. Allow to sit for 10-15 minutes and then taste with the chips you’ll be serving with it. Add additional salt as needed.
- Seal and refrigerate any leftovers for up to three days.
- Serving Size: 1 Serving
- Calories: 36
- Sugar: 3.5g
- Sodium: 195mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 7.9g
- Fiber: 1.6g
- Protein: 1.4g
- Cholesterol: 0mg