Traditionally pico de gallo is made with fresh ingredients in the color of the Mexican flag (red, white, and green). I like to add even more color by using red onion. I also prefer to add fresh lime juice to my Pico de Gallo, because it enhances the flavors of the onion, tomato, green chiles, and cilantro.
Pico de Gallo is delicious served over just about anything, including tacos, quesadillas, carne asada, eggs, and even pizza. Or you can serve Pico de Gallo with bowl full of totopos (tortilla chips), because who can resist chips and salsa?!
For a fun twist, try mixing in chopped fresh mango, cucumber, grapefruit, pineapple, or tunas (prickly pears).
Pico de Gallo
Ingredients:
- 3 large roma tomatoes, finely chopped
- 1/2 medium white or red onion, finely chopped
- 2 serrano chilies, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 limes (optional)
Directions:
Combine the tomatoes, onions, serrano chiles, and cilantro in a medium bowl. Squeeze in the juice of two limes; season with salt to taste. Cover and refrigerate until ready to serve. Spoon Pico de Gallo over tacos, quesadillas, and/or eggs. Or serve with totopos (tortilla chips). Enjoy!
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