Once you’ve made your own fresh salsa, you’ll never go back to the stuff in a jar. This Pico De Gallo is so fresh, so simple, and so delicious that you’ll be putting it on your tacos, your taco salads, your nachos, even your bruschetta! It’s muy delicioso!
Pico De Gallo (fresh salsa or salsa fresca)
Recipe by: Bobbi Jo Lathan
Recipe type: Appetizer
PREP TIME
15 mins
TOTAL TIME
15 mins
INGREDIENTS
1 medium white or red onion (diced)
7 fresh Roma or plum tomatoes or 10-12 cherry tomatoes (chopped)
¾ cup fresh cilantro (roughly chopped)
1 fresh small jalapeno (stemmed, seeded and finely chopped)
1 lime (juiced)
¼ teaspoon each of salt and freshly ground black pepper
INSTRUCTIONS
Okay, here’s the hard part. Git out your mixin’ bowl. Add all your ingredients into that mixing bowl. Stir until blended. Refrigerate for about 20 minutes so the flavors permeate. Was that easy or what!
NOTES
You can add a few spoonfuls of your pico de gallo to your guacamole or serve as a fresh salsa (salsa fresco) with tortilla chips. It can also be used atop huevos rancheros. Shoot! I’ve even used it on Bruschetta with some Cotija cheese sprinkled on top. Pico De Gallo is so darn fresh tasting, easy to make, and versatile that I use it on everything! YUM!