Pico de Gallo is a delicious combination of chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice, great as a party appetizer, snack with chips, or pile it on your favorite enchiladas, nachos, tacos, and more!
In Mexican cuisine, Pico de Gallo is also called Salsa Fresca or Salsa Cruda. With just a few ingredients and 10 minutes, this easy pico de gallo recipe is sure to satisfy the salsa lover in you.
What's in Pico de Gallo salsa
- Tomatoes- Celebrity, Better Boy, or Roma tomatoes are all great choices for Pico de Gallo salsa
- Chile Pepper- Jalapenos have less of a spicy bite than Serrano chiles.
- Cilantro- The recipe calls for 4 tablespoons, but you can use less, or more,
- Onion- White onion or Red onion are good choices. Soaking your diced onions in room temperature water prior to adding to the bowl helps reduce acidity.
- Spices- Salt, Garlic Powder, and Black Pepper
Making Pico de Gallo Salsa
- Stir all ingredients together in a bowl. That's it...so easy!
- Refrigerate about 2-3 hours before serving.
How to serve Pico de Gallo
Pico de gallo is a salsa popular with Mexican food, like tacos, nachos, or quesadillas. Pico de Gallo can be chunky for toppings or diced into smaller bites for munching with chips.
Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Easy to Make Pico de Gallo, fresh and delicious.
Ingredients:
- 3 tomatoes, diced
- 1 cup white onion or red onion, diced
- 4 tablespoons cilantro, chopped
- 1 jalapeño, stemmed, seeded, and finely diced
- 2-3 tablespoons lime juice
- 1/8 tsp garlic powder
- Salt and Pepper to taste
Instructions:
- Stir all ingredients together in a bowl. Refrigerate about 2-3 hours before serving.
- Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
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