Pico de gallo. An easy to make fresh salsa. Perfect for topping all your favorite dishes or to enjoy with a handful of tortilla chips.
How do you make:
- Nice dice: tomato, onion, jalapeno and coriander. Show your knife skills and get a really nice dice on these. If you are using tomatoes, you do not have to remove the watery seeds in the middle because there is not enough for it to matter. If you use a different type of tomato, remove excess seeds from the center and discard them.
- Add lime juice: the recipe requires a lime, you can add up to 2 for this amount. It depends on how much juice you want in your salsa.
- Season: sprinkle with salt and pepper. Give everything a taste and ..
- Adjust: The beauty of this non-recipe is that you can adapt to make this just the way you want. More or less salt. More or less garlic. Other variations and substitutions are included below!
To prepare a large batch:
Of course, to make a large batch you need more of the ingredients. Keep the relationship the same since the majority of pico are tomatoes.
What is the difference between salsa and pico de gallo?
While the ingredients are the same, the main difference is between the two methods used to make them. Salsas are typically mixed (like this Easy Homemade Salsa), while pico is fresh and thick thanks to fine dice of the ingredients by hand.
You may also hear pico called "fresh salsa" because all the ingredients are fresh and raw. Salsas typically use cooked or roasted ingredients.
Whatever you prefer, they are both wonderful options to top your favorite dishes or to enjoy with a handful of tortilla chips!
Variations and substitutions:
Fresh salsas can be made with so many different options. This recipe is easy to customize to do exactly what you want.
- Spice: change jalapeño to anaheim or poblano pepper for less heat or for a serrano if you want more heat.
- Onion: to add more color or a different flavor change red onion to white.
- citrus: replace lime for lemon juice.
- Access: Some diced avocado or cucumber. A splash of vinegar. Extra garlic or garlic powder. Or sprinkle some chicken broth instead of salt.
Some other fun swaps are it lose the tomato completely and use fruit instead. This creates a sweet, fruity option that is wonderfully paired with chickens and fish. Some ideas include:
Serve this pico with:
- 4 large tomatoes (1 lb), cubes
- 1 medium jalapeno, seeds and membranes removed
- ½ cup of garlic, fine cubes
- 1 teaspoon garlic, chopped
- ¼ cup coriander, chopped
- 1 lime
- salt & pepper, to taste
Dry tomato, onion, jalapeno and coriander finely.
Add the cubes, ingredients, to a medium sized bowl.
Press lime juice over the ingredients. Sprinkle with salt and pepper. Taste and add more lime / salt / pepper to taste.
Cover and leave to sit in the fridge for at least 30 minutes to cool and allow the flavors to blend together. This also lets the juices release from the tomato and softens jalapeno and onions.
Storage: refrigerate in a sealed container for up to 5 days. * Only add avocado if you enjoy the same day.
Serving: 1 g, Calories: 18 kg, Carbohydrates: 4 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 3 mg, Potassium: 129 mg, Fiber: 1 g, Sugar: 2 g , vitamin A: 414IU, vitamin C: 13 mg, calcium: 11 mg, iron: 1 mg
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