I love homemade salsa and I make several different varieties but most of the time the simplicity and ease of Pico de Gallo win out. If you are not familiar with Pico de Gallo, it is almost like a raw, chunky version of salsa and uses similar ingredients. Salsa on the other hand is much more liquid, soupy even.
Admittedly I used to buy Pico de Gallo in the deli or produce section but those are usually full of chemicals and kinda pricy. If your family deals with multiple food allergies you can play it safe by making your own Pico de Gallo at home to avoid cross-contamination.
I top almost everything with Pico de Gallo because I can make in a few minutes and only need a knife and cutting board.
Pico de Gallo
- 1 1/2 cups diced tomatoes (I use about 3 Roma tomatoes)
- 1/2 cup diced onion
- 1 diced jalapeno (remove seeds if you want it less spicy)
- optional ingredients include 2-3 cloves of minced garlic, salt to taste and juice from a lemon or lime
- Dice tomatoes, onions and jalapenos and mix together in a bowl.
- Add any optional ingredients like garlic, salt, and lime juice.
Spoon Pico de Gallo onto baked potatoes, taco salads, tacos, burritos or wraps, soups, beans or grains. I also like to top my White Enchiladas, Tostadas, Mexican Casserole with Pico de Gallo. My latest recipe Bean and Potato Burritos is perfected when topped with Pico de Gallo. I have two new recipes coming up that are great on their own but pair well with Pico de Gallo.
Are you a salsa or Pico de Gallo fan? Do you make them yourself or buy them at the store?