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Pico de Gallo Salsa

Even simple ingredients can create an amazing combination of flavors!  This versatile and multi-tasking salsa can be eaten alone as a snack or used as a side dish to complement any protein, including beans and eggs!


1 serrano pepper
4 Roma tomatoes
1 lime
¼ onion
½ tsp. salt

Wash and chop all ingredients, making the cubes as even as possible. If you find Serrano peppers too spicy, you can use jalapeño peppers instead. Alternatively, you can do what I do, which is to take out the seeds so is not too spicy but still preserves the flavor of the serrano pepper; I highly recommend it!

Usually I make the salsa first and let it rest for some time before serving it.  If I’m using it in the meal, I make the salsa first and cook the rest of the meal while it’s resting.

Mix all the ingredients together and juice the lime (this is when a lime juicer comes in handy!) and add the salt. If possible, let the salsa rest for at least 10 minutes before serving it to allow all the ingredients to come together and combine their unique flavors.  You can leave it at room temperature if you’re going to eat it right way or put it in the fridge for later use.

Serve with your favorite quesadillas, burritos, or as a deep for chips! Check out more ways to eat pico de gallo salsa!

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