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In Mexican cuisine, pico de gallo (Spanish for rooster’s beak), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, serrano peppers (jalapeños or habaneros are used as alternatives), salt, and lime juice. Other ingredients, such as shrimp, or avocado, are also sometimes added.
Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.- Wikipedia
Pico de gallo contains very little liquid and is always made with the same fresh, uncooked ingredients. This pico de gallo recipe can be served right after making it but is better after several hours in the refrigerator. – jug
Pico De Gallo Recipe
Pico de gallo is a familiar table staple at all meals in Mexico. Everything tastes better with Pico de gallo on it.
Servings 4 Servings
What You Will Need:
- 4 tomatoes - ripe seeded and chopped coarsely ( I like vine-ripened tomatoes)
- 1 sweet onion - med to large chopped coarsely
- 1 jalapeno - seeded and chopped finely (be careful to wash your hands well after handling jalapenos)
- 4 Tbsp lime juice - Juice of two limes
- 1/2 cup cilantro - chopped
- salt and pepper - to taste
Method:
- Dice all ingredients
- Gently combine all the ingredients in a medium bowl.
- Allow the salsa to rest for 2 hrs or more, if you can, before serving. Enjoy!
Notes
Note: Pico de gallo contains very little liquid and is always made with the same fresh, uncooked ingredients
Nutrition
Nutrition Facts
Pico De Gallo Recipe
Amount Per Serving
Calories 53
% Daily Value*
Sodium 14mg1%
Potassium 417mg12%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 1g2%
Vitamin A 1195IU24%
Vitamin C 30mg36%
Calcium 29mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
