pico de gallo (salsa cruda, salsa fresca)
(1 rating)
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)
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(1 rating)
yield
serving(s)
prep time
5 Min
Ingredients For pico de gallo (salsa cruda, salsa fresca)
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3large ripe summer tomatoes (or 6 romas)
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1/2 cupsweet onion, chopped
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1-3jalapenos, for mild, medium or hot, or to taste
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1/4 cupchopped fresh cilantro
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3 Tbl.fresh lime juice
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1 tsp.salt
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1-2 clovesgarlic, minced, to taste
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1/4-1/2tsp. pepper, to taste
How To Make pico de gallo (salsa cruda, salsa fresca)
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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. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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