Make this 15-minute Fresh Pico de Gallo Salsa, grab some chips, and have a party anytime.
Pico de Gallo Salsa
Pico de gallo, Spanish for rooster's beak, is also known as salsa fresca. I have no idea how they came up with that name! The salsa can be used as a topping on vegetables, as a dip with tortilla chips, or all by itself.
I make my salsa with tomatoes, onions, cilantro, jalapeños, lime juice, and salt. It is usually chunky, and you can control how chunky you want it. Cut your ingredients to the size you like. Even if you are mighty slow at chopping onions and tomatoes (like I am), it shouldn't take you longer than 15 minutes.
It is a simple recipe, and the results are delicious. The salsa turns out best when I use fresh, vine-ripe tomatoes from the Farmer's Market or my garden. I buy grape or cherry tomatoes at the grocery store when I can't get fresh, vine-ripened tomatoes. They seem to have a better flavor out of season than larger ones.
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Food Pairings
Try pico de gallo salsa with Mexican Layered Dip, burritos, or casseroles. It is excellent served simply with taco chips. I love it on top of Lentil Soup, Black Bean Soup, or on a big helping of fresh cooked purple hull peas. Try it with Black Bean Tortilla Chips Casserole.
WHAT YOU NEED
You will need a knife, cutting board, bowl and measuring spoons. I also use a garlic mincer because it's so easy to mince garlic with it. Or, choose a good food processor for salsa.
Fresh Pico de Gallo Salsa
Author: Recipe Idea Shop
Ingredients
- 2 medium tomatoes chopped, or 24 cherry tomatoes
- ½ small onion chopped
- ½ teaspoon chopped jalapeños I use jarred jalapeños
- 1 garlic clove minced
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ⅓ cup fresh cilantro or 1 teaspoon or so dried (chopped)
Instructions
- Mix all the ingredients.
- For best results, chill for an hour, but you can eat it right away and it will be very tasty.
- Serve with chips.
Nutrition (may vary depending on ingredients and amounts used)
More Recipes To Try
- Avocado Tomato Salsa
- Cucumber Salsa
- Mexican Layered Dip
- Middle Eastern Black Bean Ful
