Pico de Gallo is a type of salsa where everything is diced so each ingredient is visible. Also known as salsa fresca, it uses fresh tomatoes and has a total of 6 ingredients. A classic salsa recipe will use canned tomatoes, and then blended with the rest of the ingredients. Making it great for chips, and nachos.
You’ll want to memorize this recipe if you make taco Tuesdays a regular thing at home. Feel free to change up this salsa recipe if you can’t handle heat, I like to use one jalapeno with the seeds, but we love anything spicy. To some people, cilantro taste like soap so replace it with parsley. Don’t use this strictly with Mexican dishes, it pairs well with anything that might need a little kick. Grilled fish, jumbo shrimps, and scallops would be so delicious.
Depending on the spice of the jalapeño, you might not want to add all the seeds. Wear gloves or wash your hands really well after handling.
- Prep Time :10 minutes
- Yield : 3 cups
Dice the tomatoes, red onion, jalapeño, and add into a large bowl.
Wash the cilantro, roughly chop and add to the bowl. Add the juice of one lime, about 2 tablespoons.
Add the salt before serving. Enjoy with corn chips.