Mexican Cooking: Pico de Gallo (Salsa Fresca)


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So, what’s the difference between pico de gallo and salsa? Well, pico de gallo is also called salsa fresca. And as its name suggests, it is a type of fresh salsa. It’s crunchy, fresh, and much less soupy than regular salsas which tend to be blended or puréed.

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I generally prefer pico de gallo as fillings for burritos and tacos because they just give a wonderful tangy, crunchy bite which makes the whole dish come together nicely. That lovely, fresh texture really adds a wonderful dimension to any Mexican dish.

Without any further ado, here’s what you’ll need.

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Ingredients:

  • 4 medium Roma tomatoes
  • 2-3 red onions
  • 1/2 cup fresh cilantro leaves
  • 4-5 jalapeno slices
  • 2 large limes or 3-4 small limes
  • salt

Putting this together is super easy. Literally just tossing everything together into a mixing bowl!

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Dice up onion and tomatoes. Chop up cilantro. Dice jalapeños into very small pieces.

Then just toss ’em all up together in a bowl. Add salt and lime juice to taste.

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If you prefer it a little more sour and spicy, don’t be afraid to take the jalapeños up a notch. Also, sprinkle a little black or cayenne pepper over it for an extra kick!

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Just chill slightly before serving and I guarantee this will be wiped out within minutes. For more on Mexican toppings, check out my Chunky Guacamole Recipe.

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Let me know how I can improve this and I’d love to learn from you too! I’m just an amateur enjoying the process of learning about different foods and cultures. So feel free to share your stories and kitchen adventures with me too! x

 

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