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I’ve been making this Pico de Gallo Salsa all summer, ever since I realized I didn’t abhor fresh cilantro. I love working with all the fresh ingredients, and it’s so tasty! Perfect for your next Mexican dinner night or tailgating party!
(Post modified on 5/2/23.)
You see, I tried Pico de Gallo many years ago, and I did NOT like the taste of cilantro. At all. I wanted to spit it out. You also should know that I rarely find foods that I don’t like. So, this moment really made an impression on me, and I have since refrained from working with recipes that contained this distasteful herb.
That was then. Then this summer, our oldest daughter and her family spent the weekend with us and brought a bunch of fresh cilantro to make a dish for us. I inwardly cringed, but allowed her to make her recipe. And I even tasted it.
Guess what? I liked it! I liked it a lot! Was my first taste of cilantro just a bad experience or did my taste buds change? I don’t know the answer, but I do know that I am willing and eager to use cilantro in this recipe and other Mexican dishes. You never know, I may even plant some next spring for my herb garden! Wonder of wonders!
What is Pico de Gallo?
If you’ve never tried Pico de Gallo, you may be wondering what exactly it is? And what makes it different from Salsa? Basically, it’s a fresh version of salsa with less liquid. One uses freshly chopped vegetables and is mixed together and served immediately. Salsa is cooked and may even be pureed. While the two are slightly different, they can be used interchangeably when serving Mexican dishes.
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Ingredients to Make Pico de Gallo Salsa
(See the full recipe at the bottom of this post.)
- Roma tomatoes
- sweet onion
- jalapenos
- garlic
- cilantro
- lime juice
Instructions for Making this Recipe
To begin, gather your ingredients so that you have everything close at hand on the counter or table. This recipe is so easy to make, and it provides a great opportunity to work on your knife skills!
Prepare the Ingredients
Using a sharp knife and cutting board, dice the Roma tomatoes.
I like to use Roma tomatoes for this dish because they don’t have a lot of seeds, but you may also use fresh garden or plum tomatoes. You just want them to be fresh, not canned.
Dice the sweet onion and mince the garlic clove. Roughly chop the cilantro.
For this next step, make sure you have a pair of plastic gloves. Remove the seeds and membrane from the jalapeno peppers, and dice.
I learned long ago that when I worked with hot peppers, I needed to use plastic gloves. That one experience hurt so badly that I never forgot and always advise people to do the same. While some people may not be as susceptible to the heat, it’s better to be safe than sorry.
Using a citrus juicer, squeeze the juice from 1 lime, enough to make 2 tablespoons.
Make the Salsa
Place the diced tomatoes in a large bowl, along with the diced onion, jalapenos, minced garlic, and chopped cilantro.
Stir in freshly squeezed lime juice, and season with kosher salt and freshly ground black pepper.
This recipe is best served sooner than later. Refrigerate until ready to serve.
Before serving, you may want to drain off any excess liquid, but this is not necessary. Serve with your favorite corn tortilla chips or use in your favorite Mexican recipes, such as Queso Dip with Chorizo, Mexican Cornbread or with Ground Beef Tacos.
See more Mexican Dishes Here. Browse Appetizers and Dips Here.
Pico de Gallo Salsa
Ingredients
- 5 large Roma tomatoes diced
- 1/3 cup sweet onion diced
- 2 tablespoons jalapenos diced
- 1 clove garlic minced
- 1/2 cup cilantro roughly chopped
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a sharp knife and cutting board, dice the Roma tomatoes.
- I like to use Roma tomatoes for this dish because they don't have a lot of seeds, but you may also use fresh garden or plum tomatoes. You just want them to be fresh, not canned.
- Dice the sweet onion and mince the garlic clove. Roughly chop the cilantro.
- For this next step, make sure you have a pair of plastic gloves. Remove the seeds and membrane from the jalapeno peppers, and dice.
- Using a citrus juicer, squeeze the juice from 1 lime, enough to make 2 tablespoons.
Make the Salsa
- Place the diced tomatoes in a large bowl, along with the diced onion and jalapenos, minced garlic, and chopped cilantro.
- Stir in the freshly squeezed lime juice, and season with kosher salt and freshly ground black pepper.
- This recipe is best served sooner than later. Refrigerate until ready to serve.
- Before serving, you may want to drain off any excess liquid, but this is not necessary. Serve with your favorite corn tortilla chips or use in your favorite Mexican recipes. This recipe will make about 2 cups.
