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pico de gallo (salsa cruda, salsa fresca)

(1 rating)
Recipe by
Kelly Williams
Forked River, NJ

Pico de Gallo translates to "rooster's beak" in English (when you dip tortilla chips into it, your thumb and forefinger loosely resemble a pecking chicken or rooster!)So cute! I LOVE fresh pico de gallo in the summertime for snaking on with white corn chips, or with my favorite Mexican creation! Cool and refreshing with a kick! You can make this as hot or mild as you like. (Photo from bing images)

(1 rating)
yield serving(s)
prep time 5 Min

Ingredients For pico de gallo (salsa cruda, salsa fresca)

  • 3
    large ripe summer tomatoes (or 6 romas)
  • 1/2 cup
    sweet onion, chopped
  • 1-3
    jalapenos, for mild, medium or hot, or to taste
  • 1/4 cup
    chopped fresh cilantro
  • 3 Tbl.
    fresh lime juice
  • 1 tsp.
  • 1-2 cloves
    garlic, minced, to taste
  • 1/4-1/2
    tsp. pepper, to taste

How To Make pico de gallo (salsa cruda, salsa fresca)

  • 1
    Toss all ingredients in bowl to mix. Chop ingredients small, but not so small that the tomatoes are mushy. Chill and serve with chips or your favorite Mexican dish. Will keep in fridge for about 3 days.

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