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.
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!
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Pico de Gallo
- 2 cups plum tomatoes
- 1/2 onion (1 cup chopped)
- 3 tablespoons cilantro
- 1 tablespoon finely chopped jalapeño
- 1 tablespoon lime juice
- Chop tomatoes, onion, and cilantro. Finely chop jalapeño. Combine with lime juice and salt.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.