Prep 12 mins
Cook 0 mins
This is an uncooked tomato salsa (salsa fresca) that's great to make while fresh tomatoes are in season. Stir pico de gallo into chopped/mashed avocadoes to make guacamole (see my Holy Moly Great Guacamole!), or serve as is with warm tortilla chips and Tex-Mex food (tacos, enchiladas, quesadillas, burritos, chiles rellenos). From LHJ. ENJOY!
- 1⁄2 lb fresh tomato, diced
- 1 green bell pepper, diced
- 1⁄3 cup fresh cilantro, chopped
- 1⁄4 cup white onion, finely chopped
- 2 jalapeno chiles, finely chopped
- 2 tablespoons fresh lime juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh minced Mexican oregano (optional) or 1⁄4 teaspoon marjoram (optional)
- Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
- Note: Time does not include chill time.
Definitely 5 stars - Just the right amount of heat. I enjoyed this salsa served over an omelet. It was wonderful. I put all the ingredients in a plastic zip lock bag to mix everything together then just put the bag in the fridge for about 2 hours, put it in a bowl and enjoyed it! Thanks Becky for a tasty easy recipe
I made this as a condiment for Machaca (Authentic Mexican Shredded Beef). Very fresh tasting, as any good pico de gallo should be, and not too spicy (I think my chile peppers were a bit on the weak side, because I didn't even seed them beforehand). I omitted the green bell pepper, partly because I'm just not a fan of green bell pepper and partly because I just didn't have one available, but I don't think leaving this out detracted from the end result. This was a very nice complement to the machaca and polenta that I served it over, and the little bit of leftover pico de gallo will definitely get used up in some other dish. Thanks for posting! Made for PAC Spring 08 :)