Add to Collection
Go to Collections
HOW TO MAKE AUTHENTIC SALSA MEXICANA
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. I hope you enjoy this delicious recipe.
Servings 16 servings ( 2 Tbsp each)
- 1 large ripe tomato finely chopped
- ⅓ large onion finely chopped
- 2 serrano peppers or 1 jalapeño pepper finely chopped
- Juice of 1 lime
- ⅓ 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. 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.
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 2.9mg | Calcium: 2mg | Iron: 0.1mg