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 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.
In the summertime, I make this every time we grill on weekends. My family absolutely LOVES it. We like to scoop it up with corn tortilla chips, or top hamburgers with it.
Ingredients in Pico de Gallo salsa:
Tomatoes: I use Roma (plum) tomatoes, they are small, slender, and firm, they contain few seeds and are easy to cut without making a mess
Onions: White or Red onions can be used for Pico de Gallo. Chopped green onions can also be added to this salsa.
Onions: White or Red onions can be used for Pico de Gallo. Chopped green onions can also be added to this salsa.
Cilantro: Fresh cilantro is better and more can be added for cilantro lovers.
Chile Peppers: Serrano is what I use for this recipe, but jalapeños can be substituted.
Lime: 1 lime puts out about 2 tablespoons of juice
Olive oil: Extra virgin olive oil
Just dice and chop the ingredients, and add lime juice, olive oil, and salt to taste. Voila! that is all folks for this salsa.
HOW TO STORE PICO DE GALLO
Pico De Gallo is best consumed the same day it is made but can be stored in an airtight container in the refrigerator for up to 3 days.
More Delicious Salsas to make!!
The Busy Abuelita - Queso Fundido
