Fresh Tomato Salsa (Pico de Gallo)
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Fresh pico de gallo is great when served with chips, but it also makes an excellent addition to almost any summer meal—we’re looking at you, grilled chicken. You might even want to make a double batch, because this pico de gallo has a habit of vanishing fast!MORE+LESS-
Updated January 26, 2020
cups diced fresh red tomato
serrano pepper, stem removed and finely diced (and seeded, if you want less heat)
teaspoon ground cumin
1-2 tablespoons fresh lime juice
Add all ingredients to a medium-size mixing bowl.
Toss together until well combined. Adjust salt if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.
- Feel free to adjust the amount of lime juice and salt to your taste.
- This flexible pico de gallo recipe (also known as salsa Mexicana) can be shaken up with extra additions. Try adding corn, chopped fruits (like mango, watermelon or strawberries) or avocado to make it extra special.
- Wondering what to serve your pico de gallo with? Try it over scrambled eggs. Add it to spaghetti with red sauce. Toss it on a taco. Or simply dip in with a chip. The possibilities are endless!