Make a Pico de Gallo Salsa

Available fresh from many roadside stalls in Mexico, pico de gallo is a great salsa that makes a delicious appetizer or starter. This salsa goes well with tortilla chips or will add a piquant flavor when included in a burrito. It can be eaten with a spoon if you really enjoy it, or heaped on top of crackers for a tasty quick snack.

Ingredients

  • 4 ripe large tomatoes, seeded and chopped
  • 1/2 cup cilantro, washed and chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 small white onion, finely chopped
  • 1 tablespoon fresh lime juice
  • Hot sauce (optional)
  • 2-3 peppers, (Serranos) as hot as you like, seeded and finely chopped
  • Salt to taste

Steps

  1. Cut the tomatoes, onions, cilantro, and garlic into small pieces.
  2. Start mixing the tomatoes, onions, garlic, and cilantro with the lime juice but don't blend them or mix them too hard. Too much mixing can make the salsa mushy.
  3. Add a few drops from your favorite bottle of hot sauce: Tapatio and Tabasco. This step is optional.
  4. Cut peppers in half lengthwise. Using the pointy part of a potato peeler, scoop out the seeds and discard. Fold gently into the salsa.
    • Though traditionally made with fresh jalapeños, other peppers such as Serranos, Anaheim, or others can be used.
  5. Add salt, regular or Kosher salt.
  6. Stir if needed. Then wrap the container with plastic wrap or add a lid and set it in the fridge for at least 30 minutes for the flavors to mix.
  7. Serve. Pico de gallo can be served in a bowl for diners to help themselves to or added to the meal plate or food. It's an ideal dish for barbecues and al fresco occasions. Serve with a teaspoon or with a jar of toothpicks; the latter item lets diners spear the chunkier bits!



Tips

  • If using Habanero peppers please use extreme caution as they are very hot. Just one will go a long way and be sure to wash your hands after handling them.
  • The term "pico de gallo" is Spanish for "beak of rooster".
  • If you don't want all of the heat but you want the flavor, remove the seeds and veins. There will still be some heat but it will mostly be flavor.
  • This is one variant of making pico de gallo; there are many others, so explore them all if you like this one.
  • If you like sauce with a bite, add plenty of hot peppers and pepper sauce.
  • Warm up the tortilla chips before dipping. It adds to the flavor!
  • You can use tomatillos in place of tomatoes (salsa verde). If you can't get fresh tomatillos, they can be purchased canned from specialty grocery stores.
  • The more seeds of the pepper included in the salsa, the greater the spiciness.
  • Oregano is a good substitute for cilantro; none of the sharpness with a pleasant flavor. Fresh black pepper also adds a good dimension of flavor.
  • For the feasters who aren't spice fans, replace spicy peppers with bell peppers, add corn, 1 teaspoon of sugar, and black beans.
  • Add chopped avocado.
  • Wear gloves or protect your hands with baggies. Jalapeno juice on your fingers is one thing, but if you rub your eye later, you are in a world of hurt. (Remember: the more seeds, the spicier the salsa.)

Warnings

  • The longer the salsa stays in the fridge, the tastier.
  • Be sure to wash all produce you buy.

Things You'll Need

  • Mixing bowl (easiest if it's also the serving bowl)
  • Mixing spoon
  • Knife and cutting board
  • Teaspoon
  • Toothpicks

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Sources and Citations

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