Pico De Gallo is a delicious authentic Mexican salsa recipe that can be made with fresh ingredients at home easily. This is a normal staple in my kitchen that I make weekly. Instead of Taco Tuesday’s me and my family personally have our own little family tradition which we like to call “Salsa Saturday’s” or Sunday’s because I mean who doesn’t like to make enough for leftovers right?
WHAT TO EAT IT WITH
This dish is great with simply just your favorite tortilla chips, or you can spice things up and creatively use it for your breakfast. There are a plethora of delicious wholesome and healthy recipes that your Pico would add an excellent kick to.
Personally I am from Texas, Houston to be exact and I am sure you have heard the phrase everything is bigger in Texas right? Well that includes delicious authentic Mexican recipes that specifically include Pico De Gallo, Guacomole, and oh like Beyonce said (Hot sauce) *wink*.
WHAT IS PICO DE GALLO?
Pico de gallo is made from tomatoes, onions, jalepenos, cilantro and more. You can keep it mild in flavor or spice it up to your liking. Personally, I go for the latter and whip in about an inch of Jalepeno and flare of Hot sauce!
SHOULD I USE JALEPENOS OR OTHER PEPPERS
Personally I like to add a variety of peppers to my pico (I live in the south.. plenty of our dishes are spicy). Some of these peppers include Jalepenos, Serrano, Poblano, or Green Peppers. It all depends on your taste buds. I normally use about a ½ inch off the Jalepeno tip and Poblano peppers to top it off. Enjoy!
Pico De Gallo
- 5 tomatoes
- 1 white onion
- 1 poblano pepper
- 1 jalepeno to taste, i just use 1/2 inch off the tip
- 1 cup finely chopped cilantro
- 2 limes, juiced
- 1 tbsp hot sauce
- 1 tsp sea salt
- 1/2 tsp ground pepper
- Chop tomatoes, pepper,onion, Jalepeno, Cilantro, and combine.
- Add lime juice, sea salt, hot sauce, and ground pepper.
- Thoroughly mix everything together.
- Refrigerate up to an hour before serving.