Fresh Pico de Gallo will take your Mexican dishes up a notch for sure!
It is so simple to make I don’t know why I fell out of the habit of making it fresh. I find it far more refreshing and flavourful than store bought salsa.
It makes a great condiment and it serves many purposes. In authentic Mexican restaurants it is served as the dipping sauce for tortilla chips. It makes a great accompaniment to eggs, burritos, tacos, quesadillas.
You can choose the heat level to suit your taste with the jalapeno peppers. If you leave the seeds and membranes it will be much hotter than without. It is up to you if one is enough or if you want to add more.
Use the freshest most flavourful tomatoes you can find to make this the best it can be.
If you make this is in the summer time when tomatoes are at their best you can use it as part of a quick meal. I like to toast cheese or cheese and black bean quesadillas on the BBQ. This sauce will help round out your meal.
Or think cheesy nachos loaded with taco seasoned ground beef and Pico de Gallo.
If you use 100% corn tortilla chips you have a Gluten Free snack!
Another bonus- this is almost no calories! 48 calories in a whole cup!
I served it with these Argentinian Grilled Shrimp Tacos and these Pulled Pork Tacos. Add some guacamole, Lime Crema , Pico de Gallo, more jalapenos and you can set up a taco bar where everyone serves themselves.
Pico de Gallo will keep for a few days in the fridge.
- 1 1/2 cups finely diced tomato
- 1/2 large white onion
- 1/4 cup cilantro rough chopped
- 1 lime zest and juice
- 1 medium jalapeno pepper minced
- Mix all ingredients together. Allow to sit about a half hour to meld the flavour.
- Pico de Gallo will keep a couple of days in the fridge.