Pico de Gallo – Or known as Salsa Fresca, but however you know it, it is simple and easy and utterly delicious blend of tomatoes, onions, cilantro and jalapeños with a splash of lime juice and pinch of salt.The fact I make this salsa still shocks me. I hated cilantro unnecessarily for years because of this dish. Raw tomatoes were Ewww at best. Now, when using fresh garden tomatoes, it’s a delicious thing to eat. It’s utterly easy and super quick to make.
Back in my late teen years I worked for Taco Bell and had to put the pico de gallo together “fresh” in the store. It was just so over-powering that I hated most pico ingredients for years. Luckily, I grew up-palate wise, and now I adore cilantro and pico.
If you’re ever invited to gathering and you need to make something last minute, this is your go-to item. You can quickly pick up the items, chop, mix, let sit 5 minutes and you’re good to go.
I am not a fan of super spicy food. I am wimp, always have been, but now, after gastric bypass, I am super-wimpy. I can’t go beyond two jalapeños in my pico. I remove both the seeds and the ribs. However, I have been told more is more. This becomes one of those things you have to ultimately decide on your own. You like it hot, add more, don’t remove seeds. If you’re a wimp like me, decrease them.
Pico de Gallo (Salsa Fresca)
- 1 lb tomatoes (3-5); diced (I removed the seeds)
- 1/4 cup white onions; diced
- 1/4 cup cilantro; chopped
- 2-3 jalapeños; to tasted , de-seeded and de-veined.
- 2 tsp fresh lime juice
- Pinch of salt.
Chopped all ingredients.
Mix together in a bowl.
Let sit for at least 10 minutes.
Stir and serve.