I don’t think any salsa can compare to fresh Pico de Gallo. You can serve it with chips, on your quesadilla, burrito, breakfast burrito, enchilada, torta, fish tacos, it goes on and on.
I love Pico de Gallo and Mexican food!
I can’t explain to you how easy this recipe is! Chopping up ingredients and mixing them together. No cooking necessary! What more can you ask for!?
Most recipes call for just yellow onions, but I find that the sweetness of the red onions mixed with the yellow onions expand the flavors of the salsa. Not that the onions are the main ingredient, the tomatoes are the star! So, it is very important to use firm ripe tomatoes so they will hold up well in the salsa . It will take some time out of your day to make this fab salsa but trust me, at the end of the day you will be thanking yourself for not buying that I-don’t-know-how-many-day old “fresh” Pico de Gallo from the grocery store that technically is not fresh.
Lastly, Pico de Gallo should be served the same day since it will breakdown and get soupy the next day. For best results, make this salsa a couple hours before serving so the flavors have time to marinate and cool in the fridge. Enjoy!
Pico de Gallo
6 Firm Roma Tomatoes, diced
1/2 Medium Red Onion, diced
1/2 Medium Yellow Onion, diced
2 Jalapeños, chopped
1/2 Bunch Fresh Cilantro, chopped
1 Tsp Kosher Salt
Juice of 1 Lime
1. Place all of the ingredients in a bowl and combine.
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