This super fresh and simple heirloom pico de gallo is perfect for all your end-of-summer parties or as an addition to your fave tacos.Jump to Recipe
We’re back with another bangin’ heirloom tomato recipe. Not only is this little pico de gallo recipe easy and simple, it is super flavorful and fresh. It’s the perfect complement to your favorite taco or quesadilla or a fabulous dip to bring to all your end of summer parties and cookouts. I mean, what better way to enjoy all the end of summer produce than a fabulously fresh from the garden salsa?
Ingredients for Heirloom Pico de Gallo
Heirloom Tomatoes: But of course. I chose heirloom tomatoes for this recipe as a fun twist because I love them and because they’re growing in my garden as we speak. However, we welcome creativity at the June Table. Use whatever tomato your little heart desires.
Red Onion: If I’m making a recipe with raw onions, red onion tends to be my preference as they are slightly milder. Even so, I like to macerate them in some lime juice to mellow them out before adding it to the rest of the pico de gallo (more on maceration later).
Jalapeño Pepper: To spice up your life a little. Remove the seeds if you’re sensitive to spice for a milder flavor profile.
Cilantro: Look, I adore cilantro. I love the herby fresh flavor it adds to Mexican-inspired dishes. However, I am aware that for some people it tastes like actual soap. If this is you, feel free to omit.
Fresh Lime Juice: To add some acid and brightness to the pico de gallo.
Sea Salt and Pepper: To finish everything off. If you want to be a little fancy, try out some flaky sea salt.
Macerate Your Onions!
I know, I know. What the heck does it mean to macerate onions? Allow me to explain. Macerating simply means to soak the onion in some type of acid like citrus juice or vinegar (in this recipe, we’ll use lime juice). This accomplishes a couple of things. First, it softens the flavor of the onion just a little bit, which can be important if you’re averse to onion breath (I know I am). Second, it gives the onions time to absorb some of that delightful lime juice flavor which can only be a good thing. It only takes 10-15 minutes to notice a real difference, and I promise it’s worth it.
Other Tips & Tricks for Heirloom Pico de Gallo
- Make sure you don’t put your tomatoes in the refrigerator before you slice them! They are perfect at room temperature and will keep just fine. Once they’re sliced open, you will want to refrigerate them.
- If you are sensitive to spice, make sure you remove the seeds from your jalapeño. Additionally, make sure you thoroughly wash your hands after handling the jalapeño as the spice can burn your skin if you happen to be sensitive to it.
This heirloom pico de gallo adds a wonderful dose of flavor to a number of other Southwest-inspired dishes. Here are some of my favorite ideas:
- Mango Shrimp Quesadillas
- Crispy Zucchini Black Bean Tacos
- The Very Best Weeknight Turkey Burgers (complete the Southwest-inspired twist with some pepper jack cheese and guacamole)
If you try this heirloom pico de gallo, be sure to leave a rating and review! It means the world to me and encourages others to try out the recipe.
Heirloom Pico de Gallo
- 2 medium to large heirloom tomatoes diced
- ½ medium red onion diced
- 1 jalapeño pepper diced and seeds removed if sensitive to spice
- ¼ cup cilantro finely chopped
- juice of ½ lime
- ½ tsp sea salt
- freshly ground black pepper
- Dice red onion first and allow to marinate or macerate in fresh lime juice for 10-15 minutes.
- While red onion macerates, dice the rest of your ingredients and add to onions and lime juice when done. Stir until well-combined and serve immediately. Will keep in airtight container in refrigerator for up to 3 days.
Photography by Hope Agresti