Pico De Gallo


July 8, 2010

I love pico de gallo and other fresh salsas because they’re rustic, can be thrown together in minutes, and are highly customizable. This simple salsa is bursting with gorgeous flavor and vibrant color.

“Pico de gallo” is Spanish for “rooster’s beak”, probably because it looks like all of the ingredients have been broken up by a bird’s beak. I rustically dice my tomatoes and cucumbers after scooping out the flesh and the seeds so the pico is not too watery.

Serve this with corn chips or veggie sticks, or serve with tacos, quesadillas, burritos, or anything else that takes your fancy.

Jazz this pico de gallo with some diced watermelon or strawberries. Oh my…

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Pico De Gallo

Make this fresh pico de gallo tomato salsa for your next feast. It’s super easy and is bursting with flavor.

Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Tess Masters

Ingredients

  • 2 cups (360g) diced tomato
  • 1/3 cup (50g) diced red onion
  • 1/4 cup (7g) finely chopped cilantro 
  • 1 1/2 tablespoons  fresh lime juice, plus more to taste
  • 2 teaspoons  ribbed, seeded, and minced jalapeño, plus more to taste
  • 1/2  teaspoon  Celtic sea salt, plus more to taste
  • 1/8 teaspoon  freshly ground black pepper, plus more to taste

Instructions

  1. In a bowl, toss all of the ingredients until well combined. Tweak the lime juice, jalapeño, salt, and pepper to taste. 
  2. In a bowl, toss all of the ingredients until well combined. Tweak the lime juice, jalapeño, salt, and pepper to taste. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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