Pico de gallo, or salsa fresca, is the basic salsa that is used as an all-purpose condiment in Mexico. There are innumerable variations, but here is a basic — and very tasty — version.
Other names for it are salsa mexicana, salsa cruda, and salsa picada.
Pico de Gallo, or Salsa Fresca
Course: Sauces, CondimentsCuisine: Mexico2 to 3
cupsPico de gallo, or salsa fresca, is the basic salsa that is used as an all-purpose condiment in Mexico. There are innumerable variations, but here is a basic — and very tasty — version.
Ingredients
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
Directions
- 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 Notes and 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.
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