Pico De Gallo, also known as Salsa Fresca is a fresh Mexican salsa made from uncooked chopped tomatoes, onions and jalapeños.
The salsa has a tangy and mildly spicy taste and is seasoned with coriander leaves, lime juice, little garlic, black pepper and salt.
This is one of the easiest salsas to make and is a very refreshing food accompaniment in the summers.
Pico De Gallo is often enjoyed as a dip along with tortilla chips. It can also be added to nachos, tacos or burritos.
You can make the salsa in large batches for parties and it can also be stored in the refrigerator for 3-4 days.
To make Pico De Gallo at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Salsa Verde – green tomato salsa
- Salsa Roja Asada – red tomato salsa
- Guacamole Dip – avocado dip
- Mango Salsa – mango & bell pepper salsa
Servings: 4 (1 Medium Bowl)
Category: Salsa and Sides
Nutrition (per serving)
Ingredients for Pico De Gallo Recipe
- 3 Tomatoes
- 1 Medium Sized Onion
- 2 Jalapeños
- 10 Sprigs of Cilantro Leaves (Coriander)
- 1 Tablespoon Lime Juice
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Black Pepper Powder
- 1-2 Teaspoons Salt, or to taste
Step By Step Instructions With Photos for Pico De Gallo Recipe
Add chopped tomatoes and onions in a mixing bowl.
Remove the seeds from jalapeños, then chop them and add to the bowl.
Add Lime Juice, Garlic Powder, Black Pepper Powder and Salt.
Remove the stems from the cilantro/coriander leaves and finely chop them to add to the mixture. Mix all the ingredients.
Pico De Gallo is ready. Refrigerate for 30 minutes before using.
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