Pico De Gallo Salsa

Want to know what I consider a life skill? Knowing how to make Pico de Gallo salsa! You really don’t need my help to figure this salsa out, but I’ll show you a couple of my tricks!

You’ll need:

    • Tomatoes
    • Yellow & red onion (half the amount of the tomatoes)
    • Coriander which is cilantro, see blog header (as muck as you like or equal to the amount of onions)
    • Lemon or lime juice
    • Jalepeño (optional)
    • salt
    • Apple cider vinegar

Tip: On Salting the tomatoes: Salt the tomatoes after chopping and let water run off in strainer while chopping everything else… this makes the salsa less watery and better tasting!

How to:

Chop and salt the tomatoes, and then let the water drain off in a strainer.

Next chop the jalapeño, and let it sit in a splash of vinegar. This is basically a quick pickle that takes any bitterness out of the chillies, plus I like the effect of the vinegar of the salsa overall.

Chop cup the yellow onion, red onion, and coriander.

Note: If you are one of those poor unfortunate souls whose coriander tastes like soap… then just you some fresh parsley and you’ll figure it tastes just as good.. but it won’t: sorry coriander has no equals.

Add a squeeze of lemon to brighten flavors and help keep the colors strong. Lime is the more popular choice but I like lemon since I’m using a little vinegar.

This salsa is any Mexican dishes’ best friend, BUT it’s also awesome with grilled meat in the summer!

Storage: This salsa keeps for a week or more in the fridge (air-tight container) no problem.

Pico De Gallo Salsa | Americulinariska