Pico de Gallo – Traditional Mexican Salsa
If you’ve been to Mexico, then you know the routine when first sitting down in most restaurants. The waiter takes your drink order then while you are looking over the menu, you are offered some Pico de Gallo with nacho chips. This is the perfect appetizer with a cold beer after a long day in the hot sun. Most Mexican restaurants make this in house, fresh, daily. It’s not as good the next day but you could use the left over to make Ranchero Eggs for brunch. Here is how they do it:
- 4-5 plum tomatoes, chopped in cubes (about 3 cups)
- ½ white onion, finely chopped (about 1 cup)
- 1 jalapeno pepper, finely chopped (leave seeds in for spicy, remove for mild)
- ½ cup cilantro (fresh coriander), finely chopped
- 3 tbsp lime juice (about 1 small lime)
- Mix all ingredients.
- Be sure to use all fresh ingredients and a good sharp chef. Add more jalapeno pepper if you like it "mas picante!!"
Serve with your favorite tortilla chips. I prefer plain Charras brand, Tosdadas Charras. These round corn chips are very common in Mexico, they are not as salty as the typical American brands and they are perfect for making other Mexican dishes like baked nachos, tacos or Ranchero Eggs.