Fresh Mexican Tomato Salsa - Pico De Gallo
photo by The Flying Chef
- Ready In:
- 4 tomatoes, seeded and diced
- 1 green bell pepper, seeded and finely diced
- 1⁄2 white onion, finely chopped
- 2 minced garlic cloves (I like to use roasted garlic as the flavor is not as pungent)
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno, seeded and finely chopped (optional)
- 1 lime, juice of
- 1 pinch salt
- 1 dash sugar
- Combine all ingredients in a non-metallic bowl.
- Best results when made earlier in the day if serving in the evening (this gives the salsa flavors a chance to marry).
- Adjust ingredients to your liking.
- Cover and refrigerate.
- Great pared up with recipe#369631.
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I made a trio of dips tonight as I was having several people over and every single one was an absolute hit. I had several people say how great this dip was how light and fresh it was.. I used a jalapeno pepper and also used half a white onion and half a red. I made extra of the recipe hence using a whole onion, as I was having so many people round. This is one of the nicest salsa combo's I have tried. I served this along side your Recipe#369631 and Mandy's Recipe#403579, Both a big hit as well. Fabulous recipes thanks for sharing CHILI SPICE
Ive never made salsa before so this was a nice chance in pace (no pun intended lol). I mixed everything up around 10 am and served it on the side of some homemade tacos around 6. I split it up into two batches, one with only alittle bit of a jalapeno and the other with the majority of the jalapeno plus half of another. It was perfect and so much fresher then canned or jar salsa, especially with some produce stand fresh jersey tomatos. Made for Aussie Swap 14
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