Making Pico de Gallo Salsa
Pico de gallo is a simple, quick, uncooked salsa (salsa fresca) made with tomatoes, onions, cilantro, chiles, and lime. The taste is fresh and bright with a good bite from the chiles. Eating pico de gallo is a great way to get a dose of your daily veggies. In minutes you can prepare a batch. It’s a favorite at parties and it goes really well with a cold beer on a hot day.
Freshly Made Pico de Gallo Salsa
Ingredients:
- 10 Roma tomatoes – seeded and diced
- 1 large white onion – diced
- 1/2 cup of cilantro finely chopped
- 2 Serrano chiles seeded and finely diced -Jalapenos work too – Add more if you want more heat in your salsa. Use jalapenos if Serrano chiles or unavailable.
- Juice of one Mexican lime
- Salt to taste
The recipe makes a party sized batch of salsa.
When you have diced all of the ingredients add them to a large bowl and add the lime juice and salt. Mix thoroughly with a spoon and and place in the refrigerator for 30 minutes to allow the flavors to marry. This salsa should be eaten fresh.
Enjoy your pico de gallo!
{ 2 comments… read them below or add one }
A good recipe, and I like that dish. It’s not really a salsa (“sauce”), but here in Puerto Vallarta, among the Mexicans and on most menus, it is known as salsa americana. In the US it is called pico de gallo. My Mexican houseboy tells me he knows of something called pico de gallo, but it is made with fruit and chiles.
This pico de gallo is pretty much your basic “Mexican Salsa.” I mean you’ll find it a pretty much any Mexican restaurant in the States. You can pretty much add it on anything. The pico de gallo fruit mix is just different fruits mixed with limon an chilli powder…. I love it.