Pico de Gallo (Spanish for “rooster’s beak”) is a fresh salsa easy to make salsa. made from diced tomato, onion, and green Jalapeños fresh diced coriander, lime juice and salt. That’s it!
This simple fresh salsa has only a touch of fresh jalapeño for flavor, so it starts off mild and suitable for almost palates. You can, of course, increase the heat to your tolerance.
This fresh pico de gallo can be used as a zesty topping for Mexican dishes or enjoy it on its own with tortilla chips.
Pico De Gallo
I love Pico de Gallo but not as much as Stan! Each time we visit a Mexican restaurant he orders extra so I can level up just about everything that comes to the table. We add it to the bean dip. We add it to our little vermicelli soup. We plunge the warm salted chips (which I squeeze lime juice over top). Then we add Pico to our fajitas and enchiladas. Yes! We love it. So we’re making Pico de Gallo today! At Mexican restaurants they bring Pico de Gallo and salsa to the table – What’s the difference between pico de gallo and salsa? Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.I certainly hope this quick Pico become a favorite as it is in our home. Just remember this is a guide, make it your own. Add more or less or add other ingredients. Be creative just have fun!
Course Appetizer, Snack
- 2 cups diced tomatoes (about 3-4 small red ripe tomatoes) or one 15 ounce can diced tomatoes
- ½ white or red onion diced
- ½ cup fresh cilantro, finely chopped
- ¼ cup fresh lime juice about 2 limes
- 2 garlic cloves
- 1 jalapeño or serano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)stemmed and diced
- 1 teaspoon ground coriander or cumin
- ½ teaspoon sea salt
- fresh ground pepper
Chop your ingredients very finely.Chop the tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors need balancing.
Pico de Gallo Variations
Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.
Forget the chips. Of course, we love standard tortilla chips, but you can serve salsas with so much more. Often, what you serve with your salsa will help make the meal. Consider pita bread, toast, rolls, bread sticks, whatever strikes your fancy. Get creative. Try some of these options to go along with your chips:Toasted bread, pita bread, pretzels, colored corn ships, large crackers, malba toast, cooked pizza dough, large cut vegetables, and cooked shrimp. As always, bring in your creative energies and serve what you feel would complement the flavors.
Keyword 10-minutes, Mexican, Pico De Gallo
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