How to Make a Pico de Gallo Salsa

Step-by-Step Guide

1. 1

   Step 1: Cut the tomatoes

   Too much mixing can make the salsa mushy. , This step is optional. , Using the pointy part of a potato peeler, scoop out the seeds and discard.
   
   Fold gently into the salsa.
   
   Though traditionally made with fresh jalapeños, other peppers such as Serranos, Anaheim, or others can be used. ,, Then wrap the container with plastic wrap or add a lid and set it in the fridge for at least 30 minutes for the flavors to mix. , Pico de gallo can be served in a bowl for diners to help themselves to or added to the meal plate or food.
   
   It's an ideal dish for barbecues and al fresco occasions.
   
   Serve with a teaspoon or with a jar of toothpicks; the latter item lets diners spear the chunkier bits!
2. 2

   Step 2: onions

3. 3

   Step 3: cilantro

4. 4

   Step 4: and garlic into small pieces.

5. 5

   Step 5: Start mixing the tomatoes

6. 6

   Step 6: onions

7. 7

   Step 7: garlic

8. 8

   Step 8: and cilantro with the lime juice but don't blend them or mix them too hard.

9. 9

   Step 9: Add a few drops from your favorite bottle of hot sauce: Tapatio and Tabasco.

10. 10

    Step 10: Cut peppers in half lengthwise.

11. 11

    Step 11: Add salt

12. 12

    Step 12: regular or Kosher salt.

13. 13

    Step 13: Stir if needed.

14. 14

    Step 14: Serve.

Detailed Guide

About the Author