Kristina Wiley with a recipe that only requires a little chopping, and no cooking, to taste great.
Text And Photo By Kristina Wiley
Pico de Gallo is one of my all time favorite things: So fresh. So versatile. All it requires is a little chopping (no cooking!)! You can use it as a dip with tortilla chips. It can also be used as a mix-in to kick up your guacamole, a topping for tacos or fresh fish, an extra punch for that omelette … the possibilities are endless!
We throw our annual ‘Cinco de Wiley’ party every year and pico de gallo is an absolute MUST for us! In preparation for this year’s party, I did a little research about the differences between pico de gallo and salsa. I thought the terms were interchangeable, but apparently they are not. From what I understand, “pico de gallo” is fresh & uncooked and “salsa” is cooked. Who knew?! You can still use the term salsa for the uncooked variety, but to be more accurate, it should be referred to as “salsa fresca” (meaning: fresh salsa).
Pico de gallo… salsa fresca… whatever you want to call it! This dip is an all-time favorite of ours! Hope you enjoy it as much as we do!
- 7-8 firm Roma tomatoes, diced
- ½ medium white (or yellow) onion, finely diced
- 1-2 jalapenos (remove the seeds if you want to tame the spice), finely diced
- Large fist-full of cilantro, chopped
- Juice of 2 limes
- 1 tsp Salt
- Black Pepper to taste
- Mix together and allow to sit (the longer it sits, the better the flavors meld together). Serve with tortilla chips, or as a topping on tacos or fajitas.