Pico De Gallo Salsa Fresca Recipe
Pico de gallo is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
Equipment
- Pot
- Slotted spoon
- Knife
- Mixing bowl
- Mixing spoon
Ingredients
- 2 tomatoes
- 1 clove garlic minced
- 1 tbsp cilantro minced
- ½ red onion finely diced
- ½ jalapeno finely diced
- ½ lime juiced
- ¼ cup tomato juice
- 1 tbsp olive oil
- ½ tsp cumin
- To taste salt and pepper
Instructions
- Fill pot with water and bring to boil
- Score the tomatoes with a knife by cutting an X on the bottom side.
- Place the tomato on slotted spoon, and place into boiling water for 30 seconds.
- Remove tomato from water and place onto cutting board.
- Use knife to pull back the skin from the X marked earlier.
- Onced peeled, remove guts and seeds and then finely chop.
- Add chopped tomatoes and the rest of the listed ingredients to bowl. Enjoy!
Video
Notes
- You don't have to use all of the red onion or jalapeno listed. If you're not a fan of onion, or don't care for spicy foods, then use these ingredients minimally as adding the quantity listed in the recipe may not work for you. Add a little at a time and taste as you go.
- Scoring the tomatoes before boiling them makes peeling them later way easier. Don't skip this step.
- Using the tomato concasse technique ensures that any bitter flavors in the tomato don't make it to our pico de gallo. Don't skip this step.
- Cumin is completely optional but highly recommended. Taste as you go to avoid adding too much, but do remember that the flavors strengthen as they sit.