Call it Pico de Gallo, salsa fresca, salsa cruda or just plain salsa, but when seven simple, fresh ingredients come together and make a bold flavor statement like this, it’ll be one of your go-to recipes all tomato season long! All you really need is a bag of tortilla chips, but this pico de gallo elevates any taco, burrito, enchilada, or quesadilla.
Bonus: this is one of those side dishes that takes minimal effort but yields big impact. My top tip here though, is to manually dice the ingredients, as a food chopper or blender will tend to turn them into a mushy texture. (Not the end of the world; it’ll just become more of a traditional salsa than a pico de gallo. Definitely not as pretty or inviting, either.)
If you’re not a fan of tomatoes, just replace them with a fruit your tastebuds enjoy. Mango, papaya, pineapple – even watermelon are each an excellent substitute. They’ll obviously sweeten the flavor profile, but remain oh-soooo-delish!
As always, please share comments here, and your pics and videos of this goodness with me on Instagram. Just tag @coachedbyjan — I’m always inspired by your interpretations on the recipes I share with you!
Pico de Gallo Salsa
- 1 Molcajete Optional
- 1/2 Red Onion
- 1 bunch Cilantro Long stems removed
- 2 Serrano Chiles Seeds and membranes removed
- 2 Garlic Cloves Large
- 1 Lime Juiced
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 3-4 Large, ripe Tomatoes
- 1 Avocado
- In a large bowl, toss together the red onion, cilantro, serrano chiless, lime juice, garlic, salt and pepper. Slightly mash with the back of a fork to open up the flavors, then gently fold in the tomatoes and avocado.
- Finely chop the onion, half of the cilantro, and serrano chiles, and add to a molcajete or medium-sized bowl with a round bottom.
- Press or mince the garlic cloves and add to the molcajete. Stir in the lime juice, salt and pepper, and lightly smash with the pestle (or the back tines of a fork, if using a bowl.) Set aside for a few minutes, allowing the flavors to blend.
- Core the tomatoes and slightly squeeze to extract most of the seeds and juice. Finely chop the tomatoes and add to the onion-cilantro mixture.
- Finely chop the avocado and add to the bowl. Gently fold the tomatoes and avocado into the onion-cilantro mixture until just incorporated.
- Season again to taste with more cilantro or a dash of salt and pepper if desired, and enjoy!