pico de gallo (salsa fresca)
Salting the tomatoes eliminates excess liquid, and marinating the onions, garlic, and jalapeno in lime juice adds extra flavor. Use the best tomatoes you can - in winter, usually Campari, cherry or grape tomatoes. I Frankensteined this recipe from a few found online.
prep time
20 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 cup finely chopped red, white or sweet onion
- 1 jalapeño pepper, seeded and finely chopped - or more to taste
- 2 cloves garlic, minced (or to taste)
- 2 limes, juiced (1 - 2 Tbsp)
- 2 1/2 cups tomatoes, the ripest variety you can find, seeded and chopped
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
How To Make pico de gallo (salsa fresca)
-
Step 1Mix diced tomatoes in a bowl with salt, let sit while preparing other ingredients, then drain well.
-
Step 2Mix red onion, jalapeño pepper, garlic, and lime juice in a bowl. Allow to stand for 5 minutes.
-
Step 3Mix in drained tomatoes and cilantro; allow to stand 15 more minutes for flavors to blend.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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