Perhaps most of you already know this delicious salsa, but hey! It is spring and grilling season is about to start, at least here in my area; and I find this a good reason to post it. Salsa Mexicana or “ Pico de Gallo Salsa” as it is known in some areas of México, is one of the simplest of Salsas and it can be ready in a matter of minutes to top your grilled chicken, steaks or fish. You know that most of the ingredients in a Mexican salsa are a combination of tomatoes and chopped peppers, fresh or cooked, and seasoned in many different ways. Some have lime juice, cilantro, avocado, red onion, scallions and even fruit. Your imagination is the limit and each region of the country has its special variations.
For us at home it gets a little twist when we eat baked chicken rotisserie style. I add finely chopped cabbage and radishes. We use it as a salad or to top our tacos.
If you have a special variation of this salsa please let me know, I would love to try it.
about 2 cups of salsa
- 1 large ripe tomato finely chopped
- 1/3 large onion finely chopped
- 2 serrano peppers or 1 jalapeño pepper, finely chopped
- Juice of 1 lime
- 1/3 cup of cilantro finely chopped
- Salt to taste
You can prepare the ingredients ahead of time, making sure they are stored in the refrigerator in separated containers as shown in the picture.
Put the chopped tomato, onion, serrano pepper in a bowl. Add the cilantro, the lime juice and salt, mix gently until all the ingredients are coated with the lime juice. Cover and refrigerate for 30 minutes before serving.
This salsa will keep in the refrigerator for 2-3 days… the consistency won’t be the same but you can still use it.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking! Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!