Pico De Gallo (Salsa Fresca)
E:Pico de Gallo is diced veggies small enough to resemble “rooster food.” You can add “Pico” to almost anything and can make it part of a healthy snack by eating it with some crackers and avocado. It’s great for huevos rancheros. Growing up, on most Sundays after church we would stop by the Mexican market to buy “carnitas.” As soon as we got home, mom was in charge of prepping the meat and making a salsa verde or roja, and us girls would start cutting the veggies to make Pico de Gallo. Biting into a juicy taco with hints of cilantro and serrano and a warm tortilla will always bring me back to those Sunday brunches with my family.
5 medium tomatoes, diced
1/2 cup white onion, finely diced
2 limes, juice squeezed
½ serrano chile
2 garlic cloves, minced
1 cup of cilantro, rough to fine chop
salt + pepper
This recipe is easy, just chop everything then mix it together.
There are a few tips:
- Saving Tears. With the onion use half of one lime and rub it onto your onion prior to chopping to reduce tears. Also squeeze the lime juice onto the onion once you have chopped it and add a little salt.
- Save Tomato Time. Another tip is that you should know how to cut a tomato. Like with most food that is round you want to stabilize the tomato by cutting off one rounded edge. then place flat part down. You want to use a very sharp knife when cutting tomatoes to make it easier. You should make several vertical and