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    Home » Recipes » Mexican Inspired

    Published: Sep 17, 2015 · Modified: Feb 16, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Pico de Gallo

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    This mild Pico de Gallo pairs well with chips, tacos, or tostadas. It will be the first thing to go at a party!

    Pico de Gallo close up.

    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.

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    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 in a ramekin.

    Recipe

    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.

    📋 Recipe

    Pico de Gallo
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    5 from 3 votes

    Pico de Gallo

    This mild Pico de Gallo pairs well with chips, tacos, or tostadas. It will be the first thing to go at a party!
    Course Dip
    Cuisine Mexican inspired
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 12
    Calories 10kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 2 cups plum tomatoes
    • ½ 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.
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    Nutrition

    Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 8mg | Calcium: 5mg | Iron: 1mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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    Reader Interactions

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      Recipe Rating




    1. Chelsea Pearl says

      September 20, 2015 at 9:25 pm

      I could eat pico de gallo everyday and never get bored with it. Thanks for sharing your recipe with us!

      Reply
    2. Eileen xo says

      September 19, 2015 at 12:58 pm

      This looks absolutely yummy! I love the recipe and your photos are great! Thank you for sharing!

      Reply
      • Willow Moon says

        September 19, 2015 at 1:08 pm

        Glad you like it!

        Reply
    3. Lily Nguyen says

      September 18, 2015 at 12:26 am

      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!

      Reply
      • Willow Moon says

        September 18, 2015 at 9:09 am

        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.

        Reply
    4. Ashleigh says

      September 17, 2015 at 11:02 pm

      Oh, yum! Such a wonderful looking recipe! Thank you for sharing!! Have a wonderful weekend ahead!

      Reply
      • Willow Moon says

        September 18, 2015 at 9:07 am

        Thank you!

        Reply
    5. Theresa @DearCreatives says

      September 17, 2015 at 11:43 am

      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.

      Reply
    6. Ludmilla @BrazilianFlairintheUSABlog says

      September 17, 2015 at 11:24 am

      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.

      Reply
      • Willow Moon says

        September 17, 2015 at 2:20 pm

        Exactly! Plus it can be put on so many different things - tacos, tofu scramble, chili - the list goes on.

        Reply

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