Pico de Gallo Salsa Recipe
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.
How to make Pico de Gallo Salsa Recipe
- You can prepare the ingredients ahead of time, making sure they are stored in the refrigerator in separated containers as shown in the picture. (Please check the ingredients list below)
- 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.
HOW TO MAKE AUTHENTIC SALSA MEXICANA
Ingredients
- 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
Instructions
- 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. You can eat this pico de gallo salsa right away or cover and refrigerate for 30 minutes before serving to enhance the flavors.
This salsa will keep in the refrigerator for 2-3 days… the consistency won’t be the same but you can still use it.
Nutrition
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!
More recipes:
Piquin Pepper Salsa
Roasted Red Jalapeño Salsa Recipe
Jen @ MyKitchenAddiction.com
Looks fantastic – I love Pico de Gallo! Que delicioso!
Steve White
Wow, good article. I am having a party this weekend and this will be perfect. Hey, wanted to let you know that there is another website called Wacai that you should post your article on. It has a lot of similar stuff on it. I know that you can link your website to it and it will give you a list of similar articles. It’s pretty useful, anyways thanks again!
doggybloggy
this has to be one of my favorites…..
Mely (mimk)
Hi there Jen,
I saw those quesadillas you make, they will go great with the pico de gallo.
Doggybloggy, you sure keep busy cooking. Very healthy.
Thanks for stopping by!
Angela
This brings back wonderful memories of Queretaro, Mexico, where I lived as an exchange student. I love this salsa — so simple and full of flavor. Thanks for stopping by blog — I love yours!
sassycondiments
I just found your site looking for pico de gallo. This is beautiful site to visit. Thank you, I will be back.
Anonymous
Great site, now saved to my favourites, thank you! Your pico looks lovely. I like to add mango or pineapple to mine.
beejay
I had to come back and check your recipe. I was feeling lazy and ordered pico de gallo from my local Safeway. It’s usually pretty good and made fresh daily, but this time it was just flat. I finally realized that there was no acid or salt, just the cut up “veggies.” I thought maybe I’d only imagined the lime juice and salt in the recipe. ;))) Guess I’ll have to doctor this up and get back to making my own.
Thanks for the first recipe that gave me good results. And I wanted to say that your new pic in the newsletter is great. Those glasses really suit you, and the longer hair. Good going!
mmartinez
Hello Beejay,
Thank you for coming back and for your kind words.
Linda
I make my pico with peaches or mango then serve with hot wings
Phyllis
Delighted to find your website. The pico de gallo is delicious and a terrific accompaniment to carnitas.
Lauren
Turned out great! Thanks for the recipe! My jalapeños were really spicy, so I used half and removed the seeds!