Pico De Gallo | Salsa Fresca Recipe
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Pico De Gallo | Salsa Fresca Recipe | Mexican Salsa Fresca | How to make Pico De Gallo at home
Pico De Gallo | Salsa Fresca Recipe | Mexican Salsa Fresca | How to make Pico De Gallo at home with step by step instructions.
This easy Pico De Gallo is a refreshing Mexican raw salsa that one can enjoy mouthfuls, with home made Nacho chips. It is such a quick dip to make when running against time. No cooking involved! That’s the best part. Just grab some chips or tacos and get going with this hearty salsa. Above oil it is oil free and gluten free.
What is Pico De Gallo
The word ‘Pico de Gallo’ (pronounced as pi-ko duh gay-yo) is a type of salsa from Mexican cuisine where it is also known as salsa fresca (‘fresh sauce’), salsa cruda (‘raw sauce’) and salsa bandera (‘flag sauce’). Pico de Gallo is traditionally made from freshly chopped tomato, onion, and peppers (serrano, jalapenos or habaneros) with salt, lime juice, and cilantro.
This salad (or dip) is vital ingredient of tortillas, tacos or nachos.
The rich crimson color of tomatoes gives this salad a remarkable appeal. It is a versatile salad. You can add or swap tomatoes with mangoes or pineapple.
Pico de Gallo is a Spanish word, which means rooster’s beak. Why a rooster’s beak? It seems originally people ate by pinching the Pico de Gallo between their thumb and index finger thus forming shape of rooster’s beak. (Source – Wikipedia )
Ingredients for Pico de Gallo recipe
For Measurements refer to the RECIPE CARD further below
Tomatoes – Use tomatoes with thin skin and are firm.
Onions
Green chili – Use hot or mild varieties whatever you can tolerate.
Garlic – 1-2 cloves finely chopped
Cilantro/coriander leaves – finely chopped. Gives freshness & appeal
Lime juice – use freshly squeezed lime juice
Herbs & spices – dried oregano, roasted cumin powder, salt, black pepper powder
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How to Make Mexican Fresca Salsa at Home
Preparation for Pico de Gallo
Firstly , select tomatoes with thin skin. Rinse and remove the pulp and seeds. Chop into small pieces.
Secondly, finely chop the onions. You may use red or white varieties.
Thirdly, slit and remove seeds from green chilies. Finely chop the chilies.
Then, finely chop or smash a clove of garlic.
Also finely chop cilantro leaves.
Tossing for Salsa Fresca
In a mixing bowl add tomatoes, onions, chilies, cilantro leaves, dried oregano, roasted cumin powder, salt, black pepper powder and lime juice.
Toss everything together.
Keep it in the refrigerator for an hour before serving.
Serve with nacho chips.
What to serve with Pico de Gallo
Serve with tacos, enchiladas or grilled meat. Top Pico de Gallo generously over a platter of Nacho chips and enjoy. Because this salsa does not have much liquid, it is goes well with tacos and fajitas.
Since it is similar to the Indian tomato- onion salad, Pico de Gallo goes well with Tandoori Chicken as well.
Enjoy loaded Nachos with Pineapple Virgin Mojito
Tips for a perfect Salsa Fresca Recipe
This is raw Salsa, so use freshest and good quality ingredients.
Fresh salsa is a chunky salad , I would suggest to chop everything into small pieces fr maximum flavors.
Select good quality tomatoes that have thin skin and less seeds. Remove pulp and seeds before chopping.
Onions quantity is substantial but must not overpower the tomatoes.
Make Pico de Gallo a few hours ahead of time and store in fridge.
At the time of serving, serve with slotted spoon to avoid the liquids run onto the plates.
Variations of Pico De Gallo
Swap or add Avocado for Avocado Salsa.
Use grilled corn for Corn Salsa.
Substitute raw tomatoes with grilled ones.
Add some Pineapple pieces to Salsa.
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Recipe Card
Pico De Gallo | Salsa Fresca Recipe
Equipment
- 1 salad bowl
- 1 set salad mixing spoon fork set
Ingredients
- 2 large tomatoes finely chopped.
- 1 medium onion finely chopped.
- 2 green chilies finely chopped. finely chopped. Use hot or mild varieties whatever you can tolerate.
- 2 cloves garlic finely chopped.
- 1/8 cup cilantro/coriander leaves – finely chopped.
- 1/2 to 1 tsp lime juice adjust quantity as desired. Use freshly squeezed lime juice.
Herbs & spices
- ½ tsp dried oregano
- ½ tsp roasted cumin powder
- ½ tsp black pepper powder
- Salt as needed
Instructions
Preparation
- Firstly, select tomatoes with thin skin.
- Rinse and remove the pulp and seeds. Chop into small pieces.
- Secondly, finely chop the onions. You may use red or white varieties.
- Thirdly, slit and remove seeds from green chilies. Finely chop the chilies.
- Then, finely chop or smash two cloves of garlic.
- Also finely chop cilantro leaves.
Tossing
- In a mixing bowl add tomatoes, onions, chilies, cilantro leaves, dried oregano, roasted cumin powder, salt, black pepper powder and lime juice.
- Toss everything together.
- Add all ingredients in a salad bowl
- Toss well.
- Keep it in the refrigerator for an hour before serving.
- Serve with nacho chips.
What to serve with Pico de Gallo
- Serve with tacos, enchiladas or grilled meat. Top Pico de Gallo generously over a platter of Nacho chips and enjoy bliss.
- Since it is similar to the Indian tomato- onion salad, Pico de Gallo goes well with Tandoori Chicken as well.
- Enjoy loaded Nachos with Pineapple Virgin Mojito
Notes
- Since this is fresh Salsa, so use freshest and good quality ingredients.
- Fresh salsa is a chunky salad , I would suggest to chop everything into small pieces fr maximum flavors .
- Select good quality tomatoes that have thin skin and less seeds. Remove pulp and seeds before chopping.
- Onions quantity is substantial but not overpowering the tomatoes in presentation and taste.
- Make Pico de Gallo a few hours ahead of time and store in fridge.
- At the time of serving, serve with slotted spoon to avoid the liquids run onto our plates.
FAQ
What is difference between Pico De Gallo and Salsa
Pico de Gallo is made from raw ingredients whereas for salsa the ingredients are cooked. The liquid content is more in salsa.
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