[mv_schema_meta name="combine ingredients"]Combine all ingredients In a large mixing bowl. Cover and store in the refrigerator up to 1 week. [mv_img id="3595"]
Video
[adthrive-in-post-video-player video-id="EhWugb2I" upload-date="Mon Jul 20 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Pico de Gallo" description="Pico de Gallo, also known as Salsa Fresca, or in my terms, Homemade Fresh Salsa. It is made with tomatoes, onions, jalapeño, cilantro, and lime juice. It is full of fresh flavors and goes great with Loaded Nachos, scrambled eggs, burritos, tacos, and the latest family favorite, Grilled Stuffed Burritos."]
Notes
Tips For Making This Recipe
Use a good sharp knife (I own and love this set) for dicing and chopping and chop the ingredients into fine diced pieces. The smaller the better. Huge chunks of any ingredients just don’t cut it in this recipe. You want those flavors to blend.
Use a garlic press (I have had this brand for almost 20 years!) to mince the garlic. This allows the juices to be extracted and you get as much flavor as possible from the garlic.
If you want a spicer salsa, increase the amount of jalapeño pepper or use a portion of the membrane and seeds in the salsa mixture.
Allow the Pico de Gallo to sit for about 15 minutes before consuming. This allows the flavors to meld.
Use a slotted spoon to scoop the salsa from the bowl. This allows the liquid to go back into the bowl instead of on your plate.
Make This Recipe Your Way
If you want a real mild salsa, substitute green bell pepper for a portion of the jalapeño pepper
Leave the jalapeño out all together for a sweeter salsa
Use red onion instead of Vidalia.
Swap lemon juice for lime juice
Try a different hot pepper such as Serrano or Red Chili.