This is an easy, authentic Mexican salsa recipe called Pico de Gallo.
What means “Pico de Gallo” in Mexican? It means, literally, “beak of the rooster” but it’s a double entendre because pico can also mean spicy.
Play with the recipe. You can’t go wrong. Kick it up with some more jalapeno or a bit more lime juice if you please. There is no wrong way to make this. It’s quick and really easy.
Everyone should make this instead of buying a jar of salsa.
That is of course as long as you can find fresh ingredients.
The cool thing is, with a little customization, you can also use Pico de Gallo as the star of the show for a hearty breakfast, lunch or dinner!
Homemade Pico de Gallo
Ingredients
5 cloves garlic (2 Tablespoons)
3 jalapeno peppers, seeded, deveined and finely chopped
5 roma tomatoes
1 small sweet onion
1 1/2 cups chopped cilantro
1 teaspoon salt
1/2 teaspoon lime zest
3 tablespoons lime juice (1-2 limes)
Instructions
Mince garlic and jalapenos in food processor.
Finely dice the tomatoes and sweet onion and put them in a small bowl.
Add the cilantro. Then juice the lime into the bowl, add the salt, lime zest and mix lightly with a fork.
Refrigerate overnight.
Pico de Gallo won’t keep very long in the fridge—probably 24 hours or so. So it’s best to make it the same day you’ll want to serve it, though you certainly could do so several hours before.
And, you know what? One of the yummiest things you can do with Pico de Gallo is used it to make… Guacamole!
Just Mash buttery-soft avocado, throw a pretty generous helping of the pico de gallo, squeeze half of a small lime over the top and fold together until it’s all mixed.
xoxo,
Arianna