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!
Pico de Gallo
- Total Time: 15 minutes
- Yield: 6-8 1x
Description
Fresh Pico de Gallo – a wonderful dip or topping!
Ingredients
- 7–8 firm Roma tomatoes, diced
- 1/2 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
Instructions
- 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.
- Prep Time: 15 mins
I love refreshing salads like this one! I make them all the time with different ingredients, and what I especially like about it is the chopping part: it kind of relaxes me :) I like tiny chopped pieces of fresh vegetables :)
Ummmm very good stuff, plenty of cilantro is of course the key ingredient… here we call it Koriander…..a fantastic herb,
Cheers from Berlin
thats cool,,,we call the SEED of cilantro coriander…
Oh, it looks so fresh and summery. I think these would be terrific paired with organic tortilla chips and grilled veggies. Yes and yes!!!
Delicious! I’ve been making this at home every week for the last few months. I NEVER get sick of it. The only additional thing I do add is chopped garlic.
My Family get together include Fajitas and Ribs we Love it with Fresh Tortillas Pico De Gallo and of Course Guacamole with Magaritas Yummy and Tortilla Chips