Pico de Gallo

I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips).  Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.

Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.

*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.

Pico de Gallo

  • 4 tomatoes
  • 4 scallions, green parts only, minced
  • 3 jalepenos, seeded and minced
  • 2 serrano chile peppers, seeded and minced
  • 1 red onion, finely chopped
  • 1/4 c. fresh cilantro, minced
  • Juice of 2 limes
  • Coarse sea salt

In a large bowl, combine all ingredients (except salt) and mix well.  Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours.  Add salt to taste just before serving.

Adapted from Kelley Cleary Coffeen

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Categories: Appetizers, Condiments, Mexican, Recipes | Tags: , , , , | 4 Comments

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4 thoughts on “Pico de Gallo

  1. Lauren, this looks so tangy and awesome. Glad you posted it before the Super Bowl. :)

  2. Such a classic. Looks awesome!

  3. I love dips too! Or maybe I just love dipping things in general….

    regardless this is a great post!

  4. Pingback: White Chile con Queso Fondue with Chorizo « foodistherapy

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