Pico De Gallo

This fresh salsa known as Pico De Gallo or Salsa Fresca, is usually on our table at least once or twice a week. It’s so easy to make and requires the produce that I always pick up at the grocery store.

I like to make small batches of Pico De Gallo that are eaten quickly since the lime juice can change the flavor, and cause it to become too acidic. If you’re making this for a larger crowd the recipe is easily adjusted. The flavors are stronger the longer that it sits so I recommend making it at least two hours ahead of time, but I’ve been known to whip up a batch 30 minutes before dinner.

Jalapenos are my pepper of choice, and I always remove the seeds and most of the veins since I prefer a milder salsa, but you can also use Serrano peppers and leave the seeds and veins in the peppers as they are chopped for a much spicier Pico De Gallo.

I love cilantro, but if you’re not a fan leave it out or use fresh parsley. Also, I sprinkle sea salt in my Pico De Gallo, but regular salt is fine as well.

This dip is perfect as a topping for tacos, burritos, baked chicken, and even hamburgers.

I hope that you’ll try it today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 3 – 4 large Roma Tomatoes
• 1/4 – 1/3 of a large White Onion
• 1 – 2 large Jalapeno Peppers
• 1/4 cup of finely chopped Cilantro leaves
• 1 small lime
• sprinkling of Sea Salt

Directions:

Wash all of the produce and dry it.  Dice the tomatoes and onions into similarly sized pieces about 1/4 inch large.  Remove the seeds and veins from the jalapeno peppers for a milder Pico De Gallo.  Dice the jalapeno or other type of spicy pepper into small pieces about 1/8 inch in size.  Finely dice the cilantro.  Place everything in a bowl as it is diced.

Microwave the lime for 15 to 30 seconds until a little soft and then roll it under your palm against the counter while pressing firmly.  Cut the lime in half and then squeeze the juice into the bowl.  I use a handheld juicer.  Sprinkle a big pinch of sea salt over the top and stir the mixture up.  Sprinkle more sea salt over the top.  Cover the bowl and place it into the refrigerator for at least two hours to chill.  It is fine to serve it immediately if you prefer, but the flavors will be better after the Pico De Gallo has a chance to sit.

Serve it with tortilla chips, on tacos, fajitas, or even on top of a hamburger.

Additional optional flavors are cumin or chili powder if desired.

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