Prep 10 mins
Cook 0 mins
This is a tradional Pico de Gallo recipe that has been in my family for several generations. Many current recipes are variations of this simple one, and their taste is cluttered by garlic or other spices not usually included in the traditional recipe. This makes a great dip for tortilla chips, or in a layered bean dip. One can make great guacamole by smoothing out ripe avocadoes and adding this pico with a little more lime juice and salt to taste. I use a minimum of salt, so you may need to add more to suit your taste.
- 2 lbs roma tomatoes, chopped medium
- 1 medium white onion, chopped medium fine
- 1 jalapeno pepper, seeded then chopped fine
- 2 serrano peppers, chopped fine
- 1 bunch fresh cilantro, top 1/3 rd chopped coarsely
- 2 limes
- 1 tablespoon kosher salt, coarse grind
- In a good sized bowl, place tomatoes, onion and peppers and stir well, then add cilantro.
- (Secret technique that actually produces a better taste) Place kosher salt in a mound in center of tomato mix, and dissolve with juice squeezed directly from the limes.
- Mix well and serve directly, or chill (the flavor improves if chilled overnight).
This salsa is excellent. I used vine tomatos because I like them better than the roma. I added extra Jalepeno peppers so mind was nice a spicy. That method of melting the salt with the lime is the key. Thanks for sharing.
I loved this recipe. It was like my grandma's when I was a kid. I am glad I found this! And the guacamole recipe is great too.
Thank you for sharing Bud. The salsa was good. Salty, tart, spicy and refreshing.