SALSA or Pica de Gallo

Salsa Or Pica De Gallo Recipe

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FREDA GABLE

By
@cookin4me

My Step mother was from a suburb near Guadajara, Mexico, and we learned this from her as a small child. I remember so well her memories, she left for us. We always used fresh vegies, it makes the best. You can make it hotter or Milder to your liking & taste buds by limiting the Jalapenos. This is great served as a side dish, or over Spanish rice, taco's, over Enchiladas, or just as a snack attack item, with tortilla chips.

Rating:
★★★★★ 1 vote
Comments:
Serves:
approx 3 cups
Prep:
20 Min

Ingredients

4-5 large
ripe & red, garden fresh tomatoes diced
3 medium
fresh jalapenos seeds removed and veins, diced very small.
1 medium
spanish red onion diced or (1 large)
1 medium
visalia white onion diced or (1 large) or walla-walla's
1/4 c
diced small fresh cilantro
1/2 c
lime juice
2 tsp
salt
1/4 tsp
freshly ground black pepper
1/4 tsp
ceyenne pepper
1/2-1 tsp
fresh garlic or can use garlic pdr

How to Make SALSA or Pica de Gallo

Step-by-Step

  • 1place all your DICED vegies into a large glass or Stainless steel bowl.
  • 2Pour Lime juice over vegies and Toss well.
    (Note: if no Lime Juice, it's Ok to use lemon Juice)
  • 3Add seasonings;
    Garlic, salt, pepper, Ceyenne.
    Mix and toss well again.
  • 4Chill: 2-3 hrs or over-night, before serving. This marries the seasonings and blends the tastes of all the spices.
    Note: for Not So Hot, & more Mild flavors Use Less Jalapenos. Be sure all seeds are removed for milder flavors. The seeds are where the "HOT" is!
  • 5Serve as a dip for Chips.
    Over Spanish rice, with tacos, over Enchiladas, What ever your desire.
    Hope you'll try this old family recipe from our past Heritage.

Printable Recipe Card

About SALSA or Pica de Gallo

Course/Dish: Salsas
Other Tags: Quick & Easy, Healthy