This fresh Pico de Gallo sometimes referred to as Salsa Fresca is a summer food must have! Fresh tomatoes, jalepenos and fresh lime juice bring this dish to life. Simple to make this fresh homemade Pico de Gallo is a versatile topping perfect on salads, seafood, chicken and tacos of course!
Or just grab some tortillas and get dipping!
Homemade Pico de Gallo – Perfect for Summer Cooking!
When most people think of summer they think of watermelons, ice cream and cold drinks on the patio. Me, I think of those things too but I also think about fresh salsa. I prefer Pico de Gallo vs the cooked salsa versions. It’s best made in the summer when tomatoes are fresh!
Roma tomatoes are better for this type of salsa because they tend to be meatier but any tomato will do. Just remember to remove the seeds so that you do not have a messy wet salsa soup.
To make dice about 5 Roma Tomatoes (remember seeds removed) 1/2 a red onion, 1 small bunch of fresh cilantro finely chopped to about 1/2 a cup, 1/2 a red onion diced, 3 cloves of minced garlic and 2 jalapeno peppers (seeds removed). If you prefer less spicy use one or none it is up to you.
Tips For Making Pico de Gallo Easier and Pain Free
Very important – see how I left the jalapeno pepper chopping until the end. This is so you don’t tear up and wipe your eyes after cutting peppers. Trust me from experience you will want to head my warning on this.
Once it is all chopped in the bowl and depending on if you listened to my warning or not you should be able to see a beautiful bright yummy looking bowl of goodness before you. If you didn’t listen to my warning. Take this time to wipe the tears and runny makeup…
Now to finish this off squeeze the juice of one fresh lime and add a dash of sea salt and black pepper to your liking. To get more juice out of the lime roll it back and forth pressing down gently on the cutting board to release the juices inside before cutting.
What Is The Difference Between Pico de Gallo and Salsa?
Pico de Gallo is more of a salad with visible chunks of tomato, chilis, onion and cilantro. Dressed with fresh lime juice and salt. Whereas, salsa is cooked and much more liquidy. You can get chunky salsa but the ingredients are much less pronounced. For more info check out this article on the Pepperscale blog.
Great Ways To Serve Pico de Gallo
Not sure how what to with Pico de Gallo? Here are some great foods that go perfect with Pico de Gallo as a topping:
- Nacho Chips – with some salsa and guacamole!
Homemade Pico de Gallo Recipe:
Homemade Pico de Gallo
- 5 roma tomatoes seeds removed, chopped
- 1/2 red onion diced
- 1/2 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1 lime juiced
- salt and pepper to taste
- Chop or mince tomatoes, onion, jalepenos and garlic. Place in a medium bowl.
- Add the juice of one lime and salt and pepper to taste and mix well. It is best served immediately or store covered in fridge for up to 3 days.
Perfect on tacos, grilled fish, with some fresh guacamole and chips, or on top of a salad, this versatile dish is a great addition many summer meals. You can make it in winter too but for some reason I only make this in the summer. I am weird like that – I have summer and winter foods.
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