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!
- 2 medium tomatoes, seeded and diced
- ½ cup white onion, diced
- ⅓ cup cilantro, chopped
- 1 small pepper (jalapeño) diced
- 1 teaspoon kosher salt
- Juice of 1 small lime
- 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.