Community Pick
Salsa Cruda / Pico De Gallo
"This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332
The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil
You can spice up the salsa by leaving some of the jalapeno seeds in"
photo by Katzen
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cup
- Serves:
- 6
ingredients
- 3 large tomatoes, cored and chopped finely
- 1⁄2 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 fresh jalapeno peppers, seeded and minced
- 3 tablespoons cilantro, chopped finely
- 1 tablespoon olive oil, see note above (optional)
- 1 tablespoon lime juice, fresh
- salt
directions
- Core the tomatoes and squeeze the seeds out, chop finely.
- Mix all ingredients togethether.
- Let sit for 15 min for flavours to mix.
- Season with salt.
- Enjoy!
Questions & Replies
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Reviews
-
Very tasty and fresh! I will leave more of the seeds from the peppers in next time, since we like it hotter. I also doubled the cilantro. Simple to make. -
This recipe is very similar to the one I brought back from a trip to Mexico. When making it at home, I use Roma tomatos, as I think that they have a more tomatoee flavor. No oil either, and don't be shy with either the salt, lime juice, garlic or cilantro. -
We made this using fresh tomatoes and jalapenos from the garden. We also had some fresh cilantro that needed to be used up. I added extra garlic when I made it, but we ended up adding even more. We could barely taste the original amount of garlic, and we are a family that loves our garlic! This was the only change that I made. Served with tortilla chips. -
Our favorite salsa! Made a double batch for a dinner party; as an appetizer with chips, and at the table to top everything. A hit with everyone!
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So good! So simple, fresh, and tasty. We used this on top of Mexican Pizza and as a side with some chips. Thanks Deantini for sharing such a great recipe. Made for ZWT8 - Family Picks.
see 17 more reviews
Tweaks
-
I think I would add more cilantro and I never have added oil. I don't understand if it is needed or serves a purpose. But will try a bit next time. Often time in the winter when tomatoes are "blah" , I use cherry tomatoes and they are great, much sweeter and juicy.
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This pico de gallo is much better tasting and fresher then what my favorite Mexican restaurant serves! I only used one jalapeno pepper and subbed fresh parsley for the cilantro. Went perfect along side our chicken and rice. Made and reviewed for Family Picks during ZWT8. -
A good, standard pico de gallo recipe, although I am not accustomed to using oil; I think it added a touch of mellowness to the lime juice. I used serrano peppers instead of jalapenos. Simple, and good! Thank you for sharing it! Made for ZWT5.
RECIPE SUBMITTED BY
Deantini
Canada
