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.
- 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
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!
- 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.