Pico de Gallo, or Salsa Fresca
(Mexican fresh tomato condiment)
Other names for it are salsa mexicana, salsa cruda, and salsa picada.
Makes about 2 to 3 cups
- Tomatoes, seeded and chopped -- 2 or 3
- Jalapeños, seeded and minced -- 1 to 3
- Red onion, minced -- 1
- Garlic, minced -- 1 or 2 cloves
- Cilantro (optional), chopped -- 1/2 bunch
- Lime, juice only -- 2
- Salt and pepper -- to taste
- Mix all the ingredients together in a large bowl. Set aside or chill for at least 30 minutes to allow flavors to mingle.
- Adjust seasoning to tasteand serve as a condiment for Mexican and Central American dishes or as a dip for tortilla chips.
Pico de Gallo Variations
- You can use lemon juice or vinegar in place of the lime juice if you like, but the taste will not be as authentic. Lemons are not widely used in Mexico and Central America.
- In Mexico's Yucatán, chopped cabbage and grated radishes are often added to tomato salsas.