Pico de Gallo (Salsa Cruda, Salsa Fresca)

By Kelly Williams
@WildfloursCottageKitchen

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)

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Serves:

about 4 cups

Prep:

5 Min

Ingredients

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.: salt
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)

Step-by-Step

1Toss 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.