This is NOT like the salsa that comes in a jar — it’s much fresher and sharper in flavor. Pico de Gallo is the conventional garnish for tacos of all kinds. It is also the jumping off point for all kinds of variations — for example, replace the tomatoes with firm ripe nectarines or peaches or even pineapple for a different, delicious experience. It won’t be “Pico de Gallo” any more — it will be YOUR PERSONAL salsa!
Make a little for yourself, or make a lot for a party. Fresh salsa will keep, covered and refrigerated, for up to a week before it starts to turn to mush, so make the amount you think you will use up in that time.
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Make a little for yourself, or make a lot for a party. Fresh salsa will keep, covered and refrigerated, for up to a week before it starts to turn to mush, so make the amount you think you will use up in that time.
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Ingredients
- 2 parts Roma tomatoes, seeds removed, small dice
- 1 part Red onion, small dice
- OR 1 part Green onion (tops and white part), finely chopped
- Finely minced Garlic to taste (about 1 clove per cup)
- 1/2 part Chopped Cilantro or Italian Parsley
- Lime Juice to taste
- Salt to taste
Instructions
- De-seed and finely chop the tomatoes. Measure the volume. Finely dice about half as much onion. Finely mince garlic, at least 1 clove per cup of prepared tomato and onion. Add the cilantro. Squeeze the lime juice over everything and give it a stir. For heat, add finely diced Jalapeno (de-seeded and white membranes removed) for the mildest effect, about 1 whole pepper per 4 cups of tomato mixture. You can augment the heat with pepper sauce, powdered chipotle, or red pepper flakes, or use any of these in place of the Jalapeno if they’re hard to get where you live.
- Taste before adding salt, then stir well and taste again to see if it needs more. It will come to life when the salt is perfect – but it shouldn’t taste “salty”. Remember – you can’t take it out once it’s in, so keep mixing and tasting as you go. You may want to add more lime juice as well. For stronger lime flavor, add some finely grated zest.
- Options: Purists will stick to the basics, but feel free to add whatever you think will enhance your mixture and go with the rest of your meal, like fresh corn kernels, diced bell peppers, or black beans. Once you start adding stuff, it's no longer strictly "Pico de Gallo", but it's good eating just the same, and becomes your personal creation.
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