Pico de Gallo Recipe
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This fresh salsa is essential for dipping chips in. The lively combination of tomatoes, onion, and cilantro also enhances everything from grilled chicken to quesadillas.
Game plan: The salsa will last up to 5 days refrigerated in a covered container.
This recipe was featured as part of both our Tomatoes! photo gallery and our Chile Pepper Recipes photo gallery.
INGREDIENTS
- 3/4 cup white onion, minced (about 1/2 medium onion)
- 1 1/2 cups plum tomatoes, seeded and finely chopped (about 4 large tomatoes)
- 1 tablespoon serrano chiles, stemmed, seeded, and minced (about 2 medium chiles)
- 1/4 cup minced fresh cilantro
- 2 tablespoons freshly squeezed lime juice (from 1 small lime)
INSTRUCTIONS
Combine ingredients in a medium nonreactive bowl and season well with salt. Add more lime juice as desired.
A bit of salt and cumin... Smells like Mexico.
If you want to get crazy, a little EVOO helps meld the flavours.
Mince a radish very fine and it will add flavor and nobody the wiser.
Needs about a teaspoon of sea or kosher salt. It will improve the flavor and help in keeping it from getting too soggy.
I love the idea of ginger and will add that the next time. We never use garlic as I think it can overwhelm all the other fresh flavors. Also use jalapenos not serranos but that's quibbling. Thanks, rwo.
I like reading all the comments and suggestions for possible additions. I make pico de gallo all the time, adding various ingredients just to see if I like the additions. Sometimes I do, other times, not so much. For years I made every recipe exactly as printed and was very timid about being experimental. Not any more.
The shrimp salsa sounds fantastic, I intend to make it as soon as I can.
Nope. Just Pico de Gallo with ginger. Nothing Israli. Listen, no one has to add anything to the recipe. It is just a hint that adding some fresh ginger makes it better. People can give it a try or not. I'm actually eating it right now and it is delicious.
Although I love garlic, I prefer this dish prepared with the intense simplicity of the original recipe above. If I didn't rein myself in, everything would have garlic in it, and there would be too much sameness of flavoring. As for the ginger, I'd leave it out--keep it ethnically authentic. But if you want to consider it as an accompaniment to falafel, perhaps we might call it something Israeli? Is ginger part of the Israeli cuisine, or is this a fusion of Mexican, Asian and Israeli?
I'm for real deal, but just try the ginger. Actually I didn't get the salsa at a Mexican restaurant but at a falafel bar. Though I was skeptical about falafel and pico de gallo, the ginger just blew me away. I rarely make it at home now without the ginger.
This is the real deal. In Mexico you would never taste ginger in pico except in a tourist joint. Leave it be and enjoy.
Add some chopped fresh ginger to it. I had this at a restaurant and the ginger was a revelation.
Here's a delicious alternative to tomato-based dip: http://missoriginality.com/2009/06/21... Shrimp Salsa! It's husband approved. Very rich and hearty.
PSer is right on, add some garlic and diced tomatillo if you can find them, they take it over the top! Great on fish tacos
I make this very frequently. If I am going to keep it a day or longer, I pour off the liquid that accumulates at the bottom of the bowl. It keeps everything from getting soggy.
I agree with you PSer. I love the flavor and it's healthy
Sounds great! I'm sure a couple of cloves of mined garlic wouldn't hurt either.
Finally a decent Salsa recipe on Chow... all it needs is a little bit of salt.
This is my all-time favorite salsa to dip my tortilla chips in. I must make this recipe ~ it looks too delicious to pass up.
Thanks!