Pico de Gallo, or salsa fresca, is loaded with fresh diced tomatoes, onions, cilantro and jalapeno peppers for a little added spice. You can use it to top your favorite foods or eat it out of the bowl — it’s that good!
So yesterday, I showed you all my family’s favorite guacamole recipe, and today, I’m sharing some Spicy Pico de Gallo, which I usually make along with the guac.
I love spicy food, so whenever I have salsa, I usually go for the hot stuff. But my family members don’t feel the same way, so when I make pico, I add a little bit of chopped jalapeno peppers for just a touch of added heat.
Pico de gallo, or salsa fresca, is a great way to use up fresh tomatoes, so we tend to eat a lot of it during the summer months. I like to serve it with chips as an easy appetizer, and then we’ll use the rest over tacos, instead of the usual diced tomatoes. I’m such big tomato fan that I even like to use pico over salads!
If you don’t like jalapeno peppers, you could try Serrano peppers, or just leave the peppers out all together.
How to Make Spicy Pico de Gallo
- Four ripe tomatoes seeded and diced
- 1/2 pieces jalapeno pepper seeded and chopped into small
- 1/2 red onion peeled and diced
- Juice from 1 small lime
- 2 tablespoons chopped cilantro
- Sea salt and pepper to taste
Chop the tomatoes, pepper, onion and cilantro, and add to a small bowl
Pour the lime juice over the top, and mix well
Season with salt and pepper, to taste
Mix everything together, and let the ingredients hang out for a little while. It tastes better the longer it sits!
You can adjust the amount of sea salt to suit your personal preference, and you may also want to cut back on the onions if you aren’t a fan. This is one of those recipes that is so easy to customize, so there’s really no exact amounts that you have to follow – totally my kind of recipe!
Don’t you think those colors are just gorgeous? Yep, I think that fresh is definitely best!
Thanks so much for stopping by for a taste of spicy pico de gallo.
Have a super day!
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