Pico de Gallo: Classic Fresh Tomato Salsa

 Our family happy place is Cabo San Lucas, a place that, before Covid, we tried to visit at least once a year.  We stay at Sirena del Mar, and once while we were there, we took a cooking class on making pico de gallo.  Pico de gallo is a raw version of salsa, which is cooked.  Salsa has a sauce-like consistency while pico de gallo is chunky, depending on the size dice you chop.

We use this as an accompaniment to tacos and fish, eat it with tortilla chips for a snack, and sometimes add a little chopped fruit for a bit of sweetness (our favorites are peach, mango, and pineapple.)  We learned a tip about pouring boiling water over the onions and garlic to take out some of the harshness of these vegetables, and while we do like that, especially when we add fruit, it is ok to leave out that extra step. 

 Check out these delicious ideas for more salsa:

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
• Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

Yield: 12

Author: Terri Steffes

Pico de Gallo

A fresh, classic salsa.

Prep time: 30 Mininactive time: 2 HourTotal time: 2 H & 30 M

Ingredients

Pico de Gallo

• 3 tablespoons finely chopped onion
• 2 small cloves garlic, minced
• 2 cups boiling water
• 3 large ripe tomatoes, coarsely chopped
• 2 jalapeño peppers, coarsely chopped
• 2 to 3 tablespoons coarsely chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice, or more to taste
• salt and pepper to taste

Instructions

1. Pour the boiling water over the onion and garlic.  Let the water drain completely, and let the vegetables cool.  This is a step that can be skipped, especially if you are using a mild onion.
2. Combine all the other ingredients adding salt and pepper to taste.
3. Store in the refrigerator for a minimum of two hours to allow flavors to marry.

Notes:

If you hate cilantro, replace it with flat-leaf parsley.

I like to seed my tomatoes so that the mixture doesn't get too juicy.

I seed my jalapenos to reduce the heat. If you like it hot, keep the seeds! Keep your hands away from your eyes after chopping peppers. Wash your hands as soon as possible after chopping.

You can peel the tomatoes, but why? :)

If you want, you can substitute green bell pepper for the jalapeno.

This makes about 2 cups of pico de gallo.

Nutrition Facts

Calories

11.78

Fat (grams)

0.11

Sat. Fat (grams)

0.02

Carbs (grams)

2.63

Fiber (grams)

0.69

Net carbs

1.94

Sugar (grams)

1.50

Protein (grams)

0.52

Sodium (milligrams)

28.87

Cholesterol (grams)

0.00

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