If you're one of those people who fills up on chips and salsa before your food arrives at the restaurant, this video is for you. It's everything you need to know about How to Make Classic Pico de Gallo...and then it gives you Ways to Mix It Up. Pico de gallo is just a type of salsa that uses all raw ingredients. It's sometimes referred to as "salsa fresca." Whatever you call it, if you follow the recipe below, you can't go wrong. But be sure to watch to the end for some fun and delicious alternatives.
Classic Pico de Gallo
3 roma tomatoes, chopped
1/4 to 1/2 a large white onion, chopped
1 serrano pepper, chopped finely (for a milder version, remove the seeds & veins, OR use 1 jalapeño instead)
1 small bunch of cilantro, chopped
the juice of 1 lime
1 tsp. kosher salt
Mix all the ingredients together and serve fresh. You can also refrigerate for 30 mins. before serving. This allows the juices from the tomato to release and combine with the other ingredients. Refrigerate any leftovers in a sealed container.
Mango - Jicama Pico
2 roma tomatoes, chopped
1/4 to 1/2 onion, chopped (white or red onion)
1 jalapeño, chopped finely
1 ripe mango, chopped
1/2 cup jicama, peeled & chopped
1 small bunch of fresh spearmint leaves, chopped
juice of 1 lime
1 tsp. kosher salt
Mix all the ingredients together and serve fresh. Refrigerate any leftovers in a sealed container.
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*All music in this video used with rights from Storyblocks:
:56 "Latin Sky" - Neil Cross
5:20 "Fiesta"