Pico de gallo is a chunky Mexican salsa, made with fresh tomatoes, onion, a spicy jalapeño or serrano pepper and cilantro, with a splash of lime juice and a dash of salt. That’s it. There is no cooking involved.
Simply chop the raw ingredients, combine them all in a bowl and enjoy.
It’s practically impossible to enjoy Mexican food without a side of salsa or guacamole. They are wonderful, fresh appetizers and absolutely addictive. Unlike other salsa types, pico de gallo is chunkier with less liquid. Serve it with tortilla chips or as a topping for tacos, burritos or other salsa-worthy recipes.
Traditionally, pico de gallo is prepared with jalapeño or serrano pepper, but if you can’t take the heat, skip it.
Authentic Mexican Pico de GalloCourse: AppetizerCuisine: MexicanDifficulty: Very simple
Pico de Gallo is a chunky Mexican salsa made with simple, fresh ingredients. Delicious as an appetizer or topping.
3 – 4 tomatoes on the vine
1 / 4 large white onion
1/4 cup chopped fresh cilantro leaves (and some tender stems)
1/2 jalapeño, seeds removed, finely chopped (optional)
1/4 teaspoon fine sea salt
juice of 1 lime (about 2 tablespoons)
- Coarsly chop tomatoes and onion. Place both in a medium bowl. Add cilantro, jalapeno, salt and lime juice; toss to combine.
- Serve with tortilla chips or as a topping for tacos, burritos and other Mexican dishes.
- If you are expecting guests, prepare it in advance and let marinate for a few hours to develop a more complex flavor.
- If it’s too spicy for your taste, skip the jalapeño.