Pico de Gallo

Pico de Gallo
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A Little Personal History:

Pico de Gallo is one of my favorite Mexican salsas. Whether as a dip for chips, topping for salads, burritos, tacos,  pizza etc. it’s one of my go to salsas.

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Pico de Gallo is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and key lime juice. Other ingredients, such as shrimp or avocado, are also sometimes added. https://en.wikipedia.org/wiki/Pico_de_gallo
Chef Lars
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Prep Time 15 minuters
Servings
Cups
Ingredients
  • 2 cups Tomatoes blanched, seeded and chopped
  • ½ Red Spanish onion
  • 2 tablespoons fresh cilantro
  • 2 tablespoons parsley washed and chopped
  • 4 fresh Serrano or other hot green chili peppers (2 hot (2 hot, 4 very hot, 6 scorching), cored, seeded and chopped
  • 1 garlic clove chopped
  • ½ lime juiced & seeded
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon salt
  • pinch black pepper
Prep Time 15 minuters
Servings
Cups
Ingredients
  • 2 cups Tomatoes blanched, seeded and chopped
  • ½ Red Spanish onion
  • 2 tablespoons fresh cilantro
  • 2 tablespoons parsley washed and chopped
  • 4 fresh Serrano or other hot green chili peppers (2 hot (2 hot, 4 very hot, 6 scorching), cored, seeded and chopped
  • 1 garlic clove chopped
  • ½ lime juiced & seeded
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon salt
  • pinch black pepper
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Instructions
  1. In large saucepan with boiling water, blanch tomatoes.
  2. On cutting board, cut tomatoes in half, scoop out seeds with spoon, chop and set aside in large mixing bowl.
  3. On cutting board, chop onion ad to bowl with tomatoes.
  4. Wash and chop cilantro and parsley, removing stems, add to bowl.
  5. Wash, core, remove seeds and dice the chili peppers, add to bowl.
  6. Chop garlic, add to bowl.
  7. Juice and seed lime, add to bowl.
  8. Add olive oil, salt & pepper to bowl. Fold everything together well.
  9. Transfer everything to food processor and pulse till well blended together.
  10. Pour mixture from food processor back into large mixing bowl. Add additional seasonings as necessary.
  11. Store in sealed container and refrigerate till needed.
Recipe Notes

Advanced Preparation:

  • Day of preparation, Steps 1 – 7 can be done, refrigerated and added to processor when ready to blend together.
  • Salsa is intended to be done in advance and refrigerated till needed.

Tips, Notes, and Variations:

  • Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, as an ingredient in other dishes, etc.
  • Can be easily stored in a closed container in refrigerator for 7 – 10 days.
  • If you’d like a chunkier dip, reserve ¼ of chopped tomatoes and fold in after processing.
  • Wash your hands thoroughly after handling chili pepper.