Pico de Gallo – a Must for Salsa Lovers!

I am writing this just a couple of days after coming home from a month traveling Central America. Unfortunately we brought home a severe infection from contaminated food in Guatemala. We both still can’t eat a lot, it’s more basic food like plane potatoes and rise for us at the moment. But we are starting to feel a bit better and with this, the daydreaming about food began as well. 

Traveling in Mexico, we had a lot of great food I mean, obviously. It’s Mexico after all! But most dishes only got their special something after we put some Pico de Gallo on it. Mmmh I believe this salsa can make everyone drool.

Pico de gallo on a tortilla wrap with filling and yogurt sauce
Pico de Gallo where it belongs – on a taco.

So, while I am drooling over myself taking a bite of an imaginary tostada with imaginary, fresh, sour, spicy Pico de Gallo on top I thought, why not write a post about it. I humbly have to admit that I think we perfected it.

Before you roast me for saying mine is better than the original – I had many Picos but I sometimes missed the edge, that special zing. I am not saying that Pico de Gallo is no good in Mexico. I can only speak for the ones I had which are a small portion of all Pico de Gallos in Mexico. Some were mouthwateringly wooow and some were ok and missed something. Look, all I can say is: WE’ve got the edge that gives it a special something and I am gonna tell YOU how to add the zing today. 

I know, normally I post meals or desserts and snacks and this is ‘only’ a salsa. But, hey! It is not just salsa! This can be an addition to so many meals! Staying creative is one of the most important things if you have to cook for yourself every day. This means you’ve got to increase your repertoire, basically, you need to start to mix it up a bit. In this case, Pico de Gallo can be put on the table at a barbecue as a spicy, fresh habanero sauce.  It can be added to pizza, wraps, tacos, or used as a nacho dipping sauce. You can use this to make Bruschetta. You can build up from there and make yourself a bigger salad with, for example, feta cheese and roasted sunflower seeds.

The possibilities are endless, you’ll just want to eat it with anything after you had it once. Especially if you are following a meatless diet, you sometimes need something to spice things up a bit.

Now I shared this with you, go on and make it. Please. For me. I have to eat plane potatoes with some salt now. Without Pico de Gallo. So, do it for me. And tell me all about it! Let me know how you like it and what you eat it with. Alright, enough of me trying to stay humble and underrate my food. Here’s what you need and what you’re gonna do with it:

Print Recipe
Pico de Gallo
A quick and easy recipe to make your own, homemade Pico de Gallo. A delicious side that adds the special something to your tacos, pizza, nachos, salad, potatoes,… there are almost no limitations for this authentic Mexican tomato salsa.
Course Side
Cuisine mexican
Keyword Mexican, Salsa
Prep Time 10 minutes
Passive Time 1 hour rest time (optional)
Servings
people
Ingredients
Course Side
Cuisine mexican
Keyword Mexican, Salsa
Prep Time 10 minutes
Passive Time 1 hour rest time (optional)
Servings
people
Ingredients
Instructions
  1. Chop the tomato, onion, garlic and green chili into fine, small cubes. If you prefer it more spicy, go with a hotter habanero or whatever is your favorite. Throw all ingredients together in a bowl.
  2. Cut the spring onion into fine rings. Use everything from the green tops to the white bottom.
  3. Chop the cilantro into small bits. I usually use 4-5 branches.
  4. Mix all ingredients in the bowl. Add salt and pepper to your taste. Don’t hesitate to use a bit more spices than you usually do as it waters down with the tomatoes.
  5. Optional: Let it rest for about an hour so all the spices and herbs can develop there taste.
  6. Note: There is a 1:1 ratio of all ingredients. This means that if you use 3 tomatoes you may also triple the rest of the ingredients and add 3 onions, 3 cloves of garlic, etc. But, be smart! If you have small tomatoes and huge onions you may wanna use 4 tomatoes and 2 onions. If you have humongous garlic cloves like we sometimes do, you may stick to one clove and see if you want to add more in the end.
Recipe Notes

Pico de Gallo base used for Bruschetta. Added Avocados to this one.

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