Add this popular fresh ingredient salsa to your Cinco de Mayo feast! Pico de Gallo is a simple condiment that enhances Mexican foods!
At authentic Mexican restaurants you’ll be offered a variety of salsas; a pureed sauce with a smooth consistency like this Tomatillo Salsa Verde or a chunky salsa like I’m showing you here. Both varieties have some heat from the pepper, but when you chop up your own ingredients you can add the amount of heat that suits your taste buds.
I always pick jalapeño peppers to use in my foods because they’re easy to find and they’re not as spicy as the serranos. I’m still working on my tolerance for chiles. I know…so wimpy! I do like the flavor that chiles add to foods, I’m just not fond of breaking out in a sweat or guzzling a gallon of water while eating!
Contrary to popular belief, the seeds in chile peppers are not what carries the the most heat! The highest concentration of capsaicin is in the white pith that is attached to the seeds. It’s true! I learned about that fun fact from an article in Cook’s Illustrated. I have since paid attention to the amount of membrane a chile pod has before adding the whole amount to my recipes.
Once you find your perfect combination of flavors, there is nothing tastier than homemade salsa! This is especially true if you use tomatoes fresh off the vine! We like to add pico de gallo like a garnish to tacos, tostadas or in burritos. That’s if there is any left after eating like a dip with tortilla chips!
Later this week I’ll share a delicious slow cooked meal that you’ll want to add this pico de gallo to, so be sure to pick up some fresh cilantro and tomatoes this week!
Mix all ingredients in a medium bowl. Taste and add additional salt or peppers as desired. Serve as a condiment for any Mexican dish or as an appetizer with tortilla chips.
Pico de Gallo (Fresh Salsa)
Ingredients
Instructions
Nutrition Information:
Yield:
8
Serving Size:
1/4 cup
Amount Per Serving:
Calories: 31 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 285mg Carbohydrates: 8g Fiber: 1g Sugar: 5g Protein: 1g
Rachael
April 27, 2015 at 12:29 pmfresh salsa is THE best! we constantly are making pico de gallo in our house! this looks so refreshing for an afternoon snack!
Sandra Shaffer
April 27, 2015 at 9:27 pmWe add it to everything! Sure doesn’t last long though 🙂
Sarah @ the magical slow cooker
April 27, 2015 at 1:27 pmI love this salsa. I love to add it on top corn tortillas with chicken and not have any guilt! Thanks for the recipe.
Sandra Shaffer
April 27, 2015 at 9:26 pmFresh ingredients doesn’t get any healthier!
Christie
April 27, 2015 at 4:37 pmI adore pico de gallo. It is the perfect food to keep in the fridge all summer long.
Sandra Shaffer
April 27, 2015 at 9:26 pmPico de gallo is so simple to chop up! Makes it easy to keep it stocked!
Shelby
April 27, 2015 at 5:36 pmNothing better than fresh homemade salsa in my book. Looks delicious!
Sandra Shaffer
April 27, 2015 at 9:25 pmFresh salsa makes a good dish even better!
Heidy@ The McCallums Shamrock Patch
April 27, 2015 at 7:40 pmJust thought I would drop by and show some love, so glad I did this salsa looks fantastic!!
Sandra Shaffer
April 27, 2015 at 9:24 pmThank you so much for stopping by, Heidy!
Carrie @Frugal Foodie Mama
April 28, 2015 at 6:01 amYou just can’t beat a good, freshly made pico de gallo! This one looks delicious! I just need some chips… 😉
Bam's Kitchen
April 28, 2015 at 6:09 amI love salsa and your looks so fresh and delicious. I would love to sit with a bowl of your salsa and chips. Pinned!
Sheena @ Hot Eats and Cool Reads
April 28, 2015 at 6:44 amThis pico looks perfect!! It’s one of my favorites!
Renee's Kitchen Adventures
April 28, 2015 at 6:48 amOne of my all time favorite things to eat! I just love all the fresh flavors in this!
Michelle @ A Dish of Daily Life
April 28, 2015 at 9:45 amI can’t wait for all the summer veggies…I like to make my own pico de gallo too. Your recipe looks wonderful…can’t wait to try it!
Sandra Shaffer
April 30, 2015 at 7:27 amThe fresh veggies do make a delicious difference! Love the warmer months 🙂
Norma Chang
April 28, 2015 at 4:09 pmI am anxiously waiting for our weather to stabilize so I get my tomato plants into the ground and harvest homegrown vine ripened tomatoes so I can make this salsa.
Sandra Shaffer
April 30, 2015 at 7:26 amComing from your own garden will make this salsa even better!
celyn
May 6, 2015 at 2:06 amyum this looks so good! now i’m craving for some mexican food!
styleandchocolates