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Fresh Salsa (Pico de Gallo) Recipe

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3.9 from 5 reviews

Fresh Salsa, also known as Pico de Gallo, is a vibrant, chunky Mexican condiment made with fresh tomatoes, onions, peppers, lime juice, and cilantro. This simple yet flavorful salsa is perfect for serving with chips, tacos, quesadillas, and more, providing a fresh, zesty kick to your dishes.

Ingredients

Fresh Produce

  • 2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
  • 1/2 medium red onion
  • 2 serrano peppers or 1 jalapeño pepper, stems, ribs, and seeds removed (adjust for heat)
  • Juice of 1 lime
  • 1/2 cup chopped cilantro

Spices

  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pinch dried oregano, crumbled
  • 1 pinch ground cumin

Instructions

  1. Prep the ingredients: Roughly chop the tomatoes, chile peppers, and onions. Be cautious when handling the chile peppers — use gloves or wash hands thoroughly after to avoid irritation. Set aside some pepper seeds to adjust heat later.
  2. Make the salsa: Place all ingredients (tomatoes, peppers, onions, lime juice, cilantro, oregano, cumin) into a food processor bowl fitted with the blade. Pulse just a few times until ingredients are finely diced but not pureed. Alternatively, finely dice by hand if a processor is unavailable.
  3. Adjust the seasonings: Transfer the salsa to a serving bowl. Add salt and pepper to taste. If salsa is too mild, add some reserved chile seeds or a pinch more cumin; if too spicy, add extra chopped tomato to mellow the heat.
  4. Serve or chill: Optionally let the salsa rest at room temperature or in the refrigerator for up to an hour to allow the flavors to meld. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, or alongside pinto or black beans.
  5. Storage: Store the salsa refrigerated for up to 5 days.

Notes

  • Be cautious with chile peppers; heat levels vary greatly between peppers—always taste to gauge spiciness before adding in large amounts.
  • Use gloves or wash hands thoroughly after handling peppers to avoid skin or eye irritation.
  • Letting the salsa sit for an hour helps flavors meld for enhanced taste but it can also be served immediately.
  • This salsa is best enjoyed fresh but will keep refrigerated for up to 5 days.

Find it online: http://bitezly.com/fresh-salsa-pico-de-gallo-recipe/