Having good basic recipes can be like gold to a home cook. We continue our Mexican Basics series today with Pico de gallo; uncooked, fresh salsa. Just like the Classic Guacamole, I’m sure there are a number of recipes for Pico de gallo. In fact, many cooks often just toss in a pinch of this and a little of that when making their own version.
A couple years ago, we shared a recipe for Pico de gallo, but have since found this recipe and like it better. We often like to combine recipes, and in our opinion, you can never have enough to choose from.
Similar to many Mexican recipes, this Pico de gallo has tomatoes, sweet peppers, jalapeno, onions, limes and cilantro. The addition of cucumber is very refreshing and the seasoning is not over powering.
You can serve Pico de gallo in many different ways…the traditional way with tortilla chips, on tacos or grilled meats. We also enjoy it on top of hot dogs or a salad for a little extra punch of flavor. And delicious in the Homemade Flour Tortillas also!
- Tomatoes - 4 Roma or 3 small vine ripe (about 1 pound)
- ⅔ cups cucumber, peeled and chopped finely
- ½ cup yellow sweet pepper, chopped finely
- 2 tablespoons green onion, chopped finely
- 1 fresh jalapeno, seeded and chopped finely
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon finely shredded lime peel
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon olive oil
- ½ teaspoon ground chili powder
- ¼ teaspoon ground cumin
- Salt to taste
- Chop and combine all ingredients in a medium bowl, mix well
- Serve immediately or cover and chill for up to 4 hours before serving
Original Recipe from Better Homes & Gardens Mexican Cookbook