Pico de Gallo, also called Salsa Fresca or Salsa Cruda, is a Mexican recipe used in many Southwest recipes. It’s easy to make with just five ingredients, fresh onions, tomatoes, cilantro, jalapenos, and lime.
This condiment will always use raw ingredients. Salsa, on the other hand, will use roasted or stewed tomatoes and is much more saucy consistency. This recipe is the basic version but you can simply replace the tomato with other fruits like mango, pineapple, sweet corn, peaches, or even strawberries. Be creative and see what you like the best.
What to Eat With Pico de Gallo
It’s a healthy and refreshing condiment used like salsa and served with almost anything. The following list is the most common uses:
- Tacos
- Nachos
- Burritos
- Flautas
- Tostadas
- Quesadillas
- Huevos rancheros
- Enchiladas
- Chimichungas
- Or serve it as a dip with tortilla chips, of course!
Ingredients:
- Tomatoes – you can use any type of tomatos like roma, cherry, or grape tomatoes.
- Onions – you can use red or white onion. Traditional pico de gallo uses white onion but the red onion has more flavor.
- Cilantro – an essential ingredient in this recipe.
- Jalapeno – add more or less depending on how spicy you like it. If you like it really spicy keep the seeds in.
- Lime juice – brightens the flavor!
Time needed: 10 minutes
Directions:
- Prepare the Ingredients
Dice tomatoes, onion, jalapeno, and cilantro.
- Mix the Ingredients
Add the diced ingredients then add the lime juice and salt to taste. Toss and let marinate for 10 minutes.
- Store in the fridge.
Store up to 3 days in the refrigerator.
If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.
Pico De Gallo
Ingredients
Instructions
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Be sure to sign up for our newsletter and leave a comment about this recipe if you can. Thank you for taking the time to visit our website and coman bien mis amigos (eat well my friends).
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.
