PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and provide a sweet flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley is often more affordable and offers a similar fresh taste.

Start by cutting 7 Roma tomatoes lengthwise into about 1/4 to 3/8 inch slivers.

Place the diced tomatoes in a bowl and let them sit to release their water.

Cut 3 Serrano peppers in half, then into quarters lengthwise, and dice them finely.

Chop the whole head of cilantro, avoiding most of the stems, and add it to the bowl.

Squeeze in the juice of 1/2 to 3/4 of a lime and stir the mixture to blend the flavors.

Dice the white onion thinly and add it to the bowl last to avoid crying while cutting it.

Add 2 teaspoons of sea salt to the mixture, adjusting to taste, and stir everything together.

Let the pico de gallo sit in the refrigerator for about 30 minutes to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary