This mild Pico de Gallo pairs well with chips, tacos, or tostadas. It will be the first thing to go at a party!
I am a big salsa lover, and living close to the Mexican border, that is a good thing.
There are many ways to make salsa. You can cook the tomatoes, which is the salsa you often find in restaurants, or you can use fresh tomatoes, which is salsa fresca (fresh salsa).
You can get creative by adding things like black beans, corn, mango, pineapple, or cucumber, to name a few.
Today I did not make salsa, I made Pico de Gallo. What is the difference, you ask?
Good question. As per my research, I found that Pico de Gallo is drier. It doesn't have as much liquid as salsa.
I'm pretty sure it doesn't contain garlic - again, as per my research. It could be eaten like a salad - that's how thick it is.
When the waiter told you he was bringing you salsa, was he really bringing you pico de gallo? Possibly.
If it was a fresh salsa, it could have been a Pico de Gallo. Anyway, you say tomato, I say tomato. Whatever.
This Pico de Gallo is way milder than all of my other salsas, even the fruity sweet ones. It is sweet in its own right because I used plum tomatoes.
I could have eaten the plum tomatoes by themselves, they were so good. They tasted like candy.
Unfortunately, I needed the whole two cups for making the Pico de Gallo. Otherwise, it would have been me vegging in front of the tellie eating plum tomatoes.
The batch I scored may just have been a fabuloso batch that was at the top of its class.
Hopefully, you will score a good batch too. I made this mild for those of you who like to taste your tomatoes without any pain. Your welcome.
Pico de Gallo
This fresh salsa takes only five minutes to make!
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Pico de Gallo
Ingredients
- 2 cups plum tomatoes
- 1/2 onion (1 cup chopped)
- 3 tablespoons cilantro
- 1 tablespoon finely chopped jalapeño
- 1 tablespoon lime juice
- Salt
Instructions
- Chop tomatoes, onion, and cilantro. Finely chop jalapeño. Combine with lime juice and salt.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Ludmilla @BrazilianFlairintheUSABlog says
I love pico de gallo!! Pico de gallo is very quick and easy to put together. Just a few minutes of chopping and a quick stir, and it's ready.
Willow Moon says
Exactly! Plus it can be put on so many different things - tacos, tofu scramble, chili - the list goes on.
Theresa @DearCreatives says
I love pico de gallo. My favorite time of year to make it is when I can grab fresh produce from the farmers market. Thanks for the recipe.
Ashleigh says
Oh, yum! Such a wonderful looking recipe! Thank you for sharing!! Have a wonderful weekend ahead!
Willow Moon says
Thank you!
Lily Nguyen says
I live in Southern California and I've had my fair share of Mexican food...but I had no idea there where 3 different types! They all were "salsa" in my eyes. Next time I will be able to identify it! Thanks for the info and yummy recipe!
Willow Moon says
I live in Southern Arizona and didn't really pay attention to the different kinds of salsa until I moved here around 15 years ago.
Eileen xo says
This looks absolutely yummy! I love the recipe and your photos are great! Thank you for sharing!
Willow Moon says
Glad you like it!
Chelsea Pearl says
I could eat pico de gallo everyday and never get bored with it. Thanks for sharing your recipe with us!