Pico de Gallo
This spicy, chunky salsa is one of the most commonly used in Mexican and Southwestern cooking. It’s a necessary accompaniment to fajitas, but it’s also delicious with any grilled food or as a flavoring for meat loaves, mixed salads, omelets, and even tuna salad. If you can’t find serrano chiles, jalapeños make a milder substitute. The recipe can be easily doubled and will keep, covered, in the refrigerator for 2 days.
Makes3 to 4 cups
CostInexpensive
Total Timeunder 30 minutes
Make Ahead RecipeYes
Occasiongame day
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Mealdinner, lunch, snack
Taste and Textureherby, light
Type of DishCondiments, dip/spread
Ingredients
- 4 or 5 large ripe tomatoes, seeded and coarsely chopped
- 1 medium red or white onion, finely chopped
- 1 to 2 small serrano chiles, seeded and minced
- 1 garlic clove, minced
- 1 cup fresh cilantro leaves, chopped (reserve several whole leaves for garnish)
- Juice of 1 lime
- Salt to taste
Instructions
-
Combine all the ingredients in a nonreactive bowl. Garnish with cilantro leaves. Serve at room temperature.
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