This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Pico de Gallo
Ingredients
2 large tomatoes, diced
¼ onion, minced
1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
¼ cup chopped cilantro
2 Tablespoons lime juice
¼ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh produce under running water before preparing.
- In a large bowl, combine all ingredients. Serve right away.
- Refrigerate leftovers within 2 hours.
Notes
- No serrano pepper? Use a jalapeño pepper or other hot pepper.
- Chop the leaves and stems of cilantro; all parts are flavorful.
- The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
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Comments
Made this pico de gallo with green bell peppers instead a jalapeno and it was a huge success. The flavor was not too different and added a unique different flavor than traditional pico de gallo. This recipe is great for persons who like pico de gallo, but do not like spicy food.
Love this recipe! It makes a simple and delicious addition to so many meals. We made a lot in the summer when tomatoes and peppers were plentiful.