Pico de Gallo is well-known and multiple versions run around the internet. This is my own take on the Mexican classic. I prefer making my own because while I love it, it has to be fresh. Fresh, fresh…not chopped at the supermarket and left to sit in the produce section for three days. This recipe is very easy to make. If you can chop vegetables, you can make perfect pico de gallo.
Pico de gallo is very versatile. Along with the standard corn chips, we also eat it on taco salads as well as tacos, nachos, and Mexican wraps.
A few things to note about the ingredients:
• Use vine-ripe tomatoes or something similar. Some tomatoes call for Roma, which don’t work well. Roma are intended for cooking…they don’t have the “garden fresh mouth explosion” flavor of tomato you need.
• Tomatillos (if you haven’t used them) are small green tomatoes often sold with their husks around them.
• Onions- use red or white.
• Jalapeños- while I use jalapeño, feel free to use Serrano peppers. Absolutely, 100% make sure to use gloves when you mince the jalapeños. Funny story: my husband thought I was ridiculous for this. He chopped jalapeños once, washed his hands. Everything was fine. Until the next morning when he put in his contacts. Some tiny little bit of juice had gotten under his fingernails. He now uses gloves.
• Cilantro- fresh cilantro is vital. Do not use any substitutes, such the cilantro paste that is sold in the produce section. I use the paste for many recipes, but this is one that requires fresh cilantro.
If you’re in the mood for Mexican food, check out my delicious, to-die-for “White Chicken Enchiladas“.
Pico de Gallo (aka Salsa Fresca)
- Dice tomatoes, tomatillos, and onion. Mince jalapenos (use gloves!). Mix together in a medium bowl.
- Squeeze lime juice over prepared mixture. Add vinegar, salt, pepper, and oregano.
- Mince cilantro. Add cilantro to taste.
- Allow to chill for a few hours before serving. Taste-test before serving and add any salt, pepper, or cilantro as needed.