Pico de Gallo, or “fresh salsa,” in Spanish, is a delicious combination of tomatoes, onion, cilantro, chile and a splash of lime juice. It's a must to serve as a side with any Mexican meal.
Pico de gallo is basically a chunky style salsa. One advantage that it has over salsa is there is less liquid, and that makes it a perfect filling for tacos and burritos. I love using it as a side salad with any Mexican type meal I make. It's also really tasty with breakfast burritos, or when used as a dip with tortilla chips.
Pico de Gallo - Chunky Salsa
Ingredients
2 cups tomatoes, seeded and chopped (sometimes I get lazy and leave the seeds in)
1/2 cup onion, chopped (about 1 small)
1 jalapeno, seeded and chopped (be careful when handling peppers, and use plastic gloves as you prepare them)
1 clove garlic, minced
1 lime, juiced
1 handful cilantro, chopped
Sea salt to taste
Directions
Mix everything together in a large bowl and store covered in the fridge for 30 minutes to allow the flavors to mingle.
Notes: Pico de Gallo will last up to 3 days covered and refrigerated.
*To give this recipe more heat, just add more jalapenos to taste.
Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #homesteadrecipes. I'd love to share your creation too!
Pico de gallo is basically a chunky style salsa. One advantage that it has over salsa is there is less liquid, and that makes it a perfect filling for tacos and burritos. I love using it as a side salad with any Mexican type meal I make. It's also really tasty with breakfast burritos, or when used as a dip with tortilla chips.
Pico de Gallo - Chunky Salsa
Ingredients
2 cups tomatoes, seeded and chopped (sometimes I get lazy and leave the seeds in)
1/2 cup onion, chopped (about 1 small)
1 jalapeno, seeded and chopped (be careful when handling peppers, and use plastic gloves as you prepare them)
1 clove garlic, minced
1 lime, juiced
1 handful cilantro, chopped
Sea salt to taste
Directions
Mix everything together in a large bowl and store covered in the fridge for 30 minutes to allow the flavors to mingle.
Notes: Pico de Gallo will last up to 3 days covered and refrigerated.
*To give this recipe more heat, just add more jalapenos to taste.
Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #homesteadrecipes. I'd love to share your creation too!
I love love love pico de Gallo!!
ReplyDeleteoh so yummy I am sure we will be making this with garden veggies soon
ReplyDeletethanks for sharing come see us at http://shopannies.blogspot.com
Thank you Angie :) I hope you enjoy it.
DeleteYum, looks delicious! Definitely adding this to my list of things to make! Thanks for sharing!
ReplyDeleteIt is delicious Jody, I hope you enjoy it as much as I do!
DeleteLooks delicious! I love chunks. Thank you for sharing at Thursday Favorite Things!
ReplyDeleteMe to Jas, it makes it seem more hearty and filling.
DeleteWe have tomatoes waiting to make salsa this week or next, yum nothing like homemade Salsa. Your recipe looks awesome! Thank you so much for sharing with Full Plate Thursday and have a great day!
ReplyDeleteCome Back Soon,
Miz Helen
I hope you get to try it Helen, I love using this in place of regular salsa when I want something heartier, that I can serve on a dinner plate as a side salad.
DeleteThank you so much for taking the time to read my blog and leave a comment. I love reading what you thought about the post, if you made one of the recipes, or suggestions on what you would like to see in the future.