Pico de Gallo Salsa ?
A Mexican Special
Pico de gallo is primarily served in Mexico to top molletesĀ (bread + beans + melted cheese goodness). Molletes are in essence the grilled cheese of Mexico, and pico de gallo is pretty much their soul. i.e. itās indispensable.
But Iām not making molletes, you may be thinking.
Well, then you can use it for tacos, in loaded sweet potatoes (with a drizzle of yogurt!), as a topping to Mexican rice (and with cauliflower rice), to spice up eggs, for quesadillas, as an ideal pair to refried beansā¦
So youāve got options.
Just one rule: be sure to mix the ingredients right before serving (specially adding the salt). This will ensure the tomatoes are nice and plumb, rather than mushy and soupy.
Oh, and if cilantro aināt your thing: just use parsley. Or even mint, for a nice and fresh pan-fried fish.
ItāsĀ one multi-purpose chica.Ā ??
Ā
Ultra Mexican Pico de Gallo Salsa ?
IngredientsĀ Ā
- 4 plum tomatoes diced
- 1/4 medium onion very finely chopped
- 1/2-1 jalapeƱo chili seeded and diced
- 2 tablespoons fresh cilantro finely chopped
- kosher salt to taste
- freshly ground pepper to taste
InstructionsĀ
- Mix together tomatoes, onion, jalapeƱo, cilantro and season to taste with salt and freshly ground black pepper to taste.Ā
Notes
Nutrition
This was so good! How long do you find it keeps in the frig? Thank you for the recipe!
Hi Shawna, Iām sorry I missed your comment! Not sure how helpful it is now, but this one has a short life unfortunately (2 days tops)- but itās always best freshly made as it wonāt be soggy. xo!
The perfect pico recipe! Iāve made it twice in the last week and cannot wait till our garden tomatoes come in this summer ā because I know theyāll make it even better. Thank you!
Oh yes! Itāll be SO good with summer tomatoes š xo!