Pico de Gallo
Editor's Note: Think you can only find pico de gallo in your favorite restaurant? Think again! This recipe for Pico de Gallo is quick and easy to make. You'll love using vegetables grown in your backyard or purchased from your favorite farmer's market to make this tasty appetizer. You can serve this dish at your next game night or other casual get-together with family and friends.
Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip.
Make Ahead RecipeYes
One Pot MealYes
OccasionCocktail Party, Game Day
Recipe CourseAppetizer, Hors D'oeuvre, Snack
Five Ingredients or LessYes
Taste and TextureHot & Spicy, Juicy, Savory
Type of DishDip/spread
- 2 large ripe tomatoes, finely diced
- 2 garlic cloves, finely chopped
- 3 serrano chiles, finely diced, or 1 jalapeno, seeded and diced
- ¼ cup finely diced white onion
- 2 tablespoons chopped cilantro
- Juice of 1 lime or 2 teaspoons apple cider vinegar
Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and ¼ teaspoon salt in a bowl. Add the lime juice and taste for salt. If the tomatoes weren’t very juicy, add 1 tablespoon water. Let stand 20 minutes or so before serving.
Variation with Chipotle Chile
Omit the fresh chile and stir in ½ teaspoon pureed chipotle chile. Increase until it’s as hot as you like it.
1997 Deborah Madison