Pico De Gallo | Salsa Fresca Recipe
Pico De Gallo is a refreshing raw salsa that one can enjoy mouthfuls, with home made Nacho chips. It is such a quick dip to make when running against time.
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.