Pico de Gallo

Pico de Gallo, also known as “Salsa Fresca” or “Salsa Cruda,” is a staple in Mexican cuisine that has found its way into kitchens around the world. This fresh, vibrant condiment is celebrated for its simplicity and the burst of flavors it brings to a variety of dishes. Made from a handful of ingredients, Pico de Gallo showcases the beauty of fresh produce, offering a crisp, zesty addition to meals that is as healthy as it is delicious.
The Essentials of Pico de Gallo
At its core, Pico de Gallo is a straightforward mix of diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt. This combination creates a salsa that is not only refreshing but also incredibly versatile. Here’s a step-by-step guide to making this delightful condiment:

Ingredients:
6 medium ripe tomatoes, diced
1 large red onion, finely chopped
2 fresh jalapeño peppers, seeded and minced (add seeds for extra heat if desired)
1 cup chopped fresh cilantro
Juice of 2 limes
Salt to taste
Optional: 1 garlic clove, minced
Instructions:
Combine the Vegetables: In a large mixing bowl, combine the diced tomatoes, chopped onion, and minced jalapeños.

Add Fresh Cilantro: Sprinkle the chopped cilantro over the mixture, enhancing the fresh, herbaceous quality of the salsa.

Citrus Burst: Squeeze the lime juice over the ingredients, ensuring no seeds fall in. This step ties the flavors together with a zesty brightness.

Season to Taste: Add salt, mixing well. Adjust the seasoning based on your taste preference.

Optional Garlic: For an added layer of flavor, mix in the minced garlic.

Chill and Marinate: Transfer the mixture to a glass jar and refrigerate for at least an hour. This allows the flavors to meld beautifully.
Variations and Substitutions
The beauty of Pico de Gallo lies in its adaptability. While the classic recipe is always a hit, there are numerous ways to tweak it to suit different tastes and dietary needs.

Avocado Pico de Gallo: Adding diced avocado introduces a creamy texture that contrasts wonderfully with the crisp vegetables. This variation is especially popular when serving Pico de Gallo with grilled meats or as a topping for tacos.

Continue Reading in next page