pico de gallo salsa

One must have a TALL glass of H2O when eating this kind of salsa! :hungry

This is a type of dry salsa, great for accompanying grilled meats.

The most popular salsa in Mexico.

Sometimes, one little tweak in technique or process using the same set of ingredients makes a noticeable difference in the result.Juicy, tangy, fresh tomatoes on your salad are one flavor experience quite different from the mellowed, sweet, almost caramelized flavor of the roasted or stewed ones on your pasta. The marinade that's grilled (and caramelized) on your steak or pork chop is a totally other, yet complementary, thing to the raw marinade used as a dipping sauce...And pico de gallo - with the separate bits of savory onion, hot jalapeno, zesty tomato and fragrant cilantro, all steeped in the refreshing juice of fresh lime - transforms into a luscious, piquant salsa suitable for dressing, dipping or marinating, when blended and emulsified with a little bit of oil.While this blended version is not necessarily superior to the chunky stuff, I've found that one advantage to blending/emulsification is that the stuff keeps its flavor and integrity longer than pico de gallo, which sweats a lot of liquid within a few hours of making, throwing off the flavor balance and altering the texture of the individual components in a way I don't enjoy as much.And sometimes you just like smooth better than chunky. ;)

I'm a fan of spicy food, especially salsas ❤️

Make no more than you need from fresh ingredients, the sap from the vegetables and the juice from the lime or lemon make the flavor.

I'm always amazed by how versitile, flexible and forgiving this recipe can be, literally on a moments notice. Feel free to make this recipe your own signature Salsa Fresca by adding or subtracting what additions you feel may work best for your families needs.Do not add avocado to your salsa until serving it in individual guest bowls. Or, just serve it to the side. Otherwise, the avocado will quickly dissipate and murk/mud up your entire dish having it appear visually inedible. Even the most firm avocados will bleed quickly.

A quick and tasty salsa great for Southwester, Mexican, and Tex-Mex.

I love this as a filling for taco or burritos and even on top of nachos.

My kids would never eat this recipe because of the jalapenos. Rather then getting rid of the jalapenos. I added oranges zest to bring a sweet to the spice. "They loved it!"

Add on top of your favorite dishes for a wonderful garnish!

This is a traditional Mexican salsa, a must-have for a barbecue. Easy and quick to make.

This Pico de Gallo is fresh, zesty, and full of vibrant flavors. Made with ripe tomatoes, jalapeño peppers ,onions, cilantro, lime juice, and a touch of spice, it’s the perfect topping for tacos, nachos, or a refreshing dip with chips.

perfect for nachos and cheese :ohyeaah

Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere.I love it for its zesty flavor and versatility and enjoy it both as a salsa-type thing and a salad-type thing (I could eat it by spoonfuls all by itself). Well drained, it's a great addition to a Mex-inspired tabbouleh or couscous (all the better with a little Cotija cheese sprinkled on top), and leftovers, if there are any, are great for adding zip and depth of flavor to soups and stews.

Delicious immediately but even better after refrigerating a few hours. Garden fresh tomatoes, onion, jalapeños, garlic and cilantro. Pass the chips please!

I use this stuff in a lot of my recipes! Great as topping, flavor enhancer or dip!

So good with chips

When you grow tomatoes in your garden, you're always looking for different ways to use them.

Simple to make!