Pico de Gallo is an uncooked salsa known as a salsa fresca, or \u201cfresh salsa,\u201d in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, Serrano peppers and a splash of lime juice. Pico de Gallo translates as \u201crooster\u2019s beak?\u201d<\/p>\n
I made this with one jalape\u00f1o, but that isn’t enough.<\/p>\n
Assemble:<\/strong> Add all the ingredients in a mixing bowl.<\/p>\n Add sea salt to taste.<\/p>\n Sprinkle with the lime juice.<\/p>\n Gently mix until the ingredients are evenly dispersed.<\/p>\n Serve immediately.<\/p>\n Preparation notes<\/strong><\/p>\n Pico de Gallo is best eaten fresh but will keep for a day or three in the refrigerator.<\/p>\n To freeze, place in a sieve and drain for a while, then freeze in covered plastic dish.<\/p>\n Presentation counts. It such a simple dish, so make sure that the ingredients are chopped evenly.<\/p>\n Choose the Mexican lime, also called the Key lime when making Pico de Gallo. It is the traditional lime for making Mexican food. Standard lime doesn\u2019t add the same bright flavor. Purdue University has some in-depth information on the Mexican Lime which is quite interesting if you want to geek out on limes.<\/p>\n Substitutions:<\/strong><\/p>\n You can substitute jalape\u00f1o peppers for the Serrano\u2019s. The taste will be similar, but the salsa won\u2019t be as hot.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Adapted from Mexican Food Journal Pico de Gallo is an uncooked salsa known as a salsa fresca, or \u201cfresh salsa,\u201d in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, Serrano peppers and a splash of lime juice. Pico de Gallo translates as \u201crooster\u2019s beak?\u201d I made this with one jalape\u00f1o, but that isn’t enough. 4plum tomatoes (Roma tomatoes), seeded, chopped into \u00bc inch pieces 1white onion (optional red onion), finely chopped 12fresh…<\/p>\n