Salsa Fresca Pico De Gallo Food

SALSA FRESCA / SALSA MEXICANA (PICO DE GALLO)

Salsa Fresca / Salsa Mexicana (Pico De Gallo) image

As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso!

Provided by Katzen

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs plum tomatoes, ripe
1 white onion, large
3 jalapenos or 3 serrano peppers
2 tablespoons fresh cilantro (optional)
1 yellow sweet pepper (optional)
1 tablespoon lime juice
salt

Steps:

Chop all veggies fine.
Add lime juice, cilantro, and salt, adjust to taste.

PICO DE GALLO OR SALSA FRESCA

Pico de Gallo or Salsa Fresca image

Salsa Fresca, Pico de gallo, and Salsa Mexicana are all one of the same...an amazing fresh salsa for just about anything you want to use it on. From chicken and fish, to chips and salsa, pico de gallo is the perfect sauce for Mexican food.

Provided by Abbe Odenwalder

Categories Sauce/Condiment

Time 15m

Number Of Ingredients 6

Ingredients

2 containers of cherub tomatoes - 10.5 oz each
1/2 white onion
1 5″ jalapeno - seeded and deribbed
2 garlic cloves peeled
1 chipotle from the can (See above)
1/3 c cilantro

Steps:

Dump the tomatoes into your food processor. (If you want this chunkier, feel free to chop with a knife.) Using on/off button, process tomatoes until coarsely, but not too roughly chopped. Empty into a good sized bowl. If there is a lot of liquid, drain some off so your salsa isn't too watery. But if you like it that way-no worries!
Place onion, jalapeno, garlic cloves, chipotle and cilantro in food processor. Chop until mixture is evenly chopped, but do not over process. Add to tomatoes. Stir well. Season with salt if desired.

FRESH PICO DE GALLO (SALSA FRESCA)

Fresh Pico De Gallo (Salsa Fresca) image

This is an uncooked tomato salsa (salsa fresca) that's great to make while fresh tomatoes are in season. Stir pico de gallo into chopped/mashed avocadoes to make guacamole (see my recipe #112059), or serve as is with warm tortilla chips and Tex-Mex food (tacos, enchiladas, quesadillas, burritos, chiles rellenos). From LHJ. ENJOY!

Provided by BecR2400

Categories Mexican

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb fresh tomato, diced
1 green bell pepper, diced
1/3 cup fresh cilantro, chopped
1/4 cup white onion, finely chopped
2 jalapeno chiles, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon fresh minced Mexican oregano (optional) or 1/4 teaspoon marjoram (optional)

Steps:

Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
Note: Time does not include chill time.

Nutrition Facts : Calories 12.2, Fat 0.1, Sodium 75.2, Carbohydrate 2.8, Fiber 0.8, Sugar 1.5, Protein 0.5

SALSA FRESCA

Salsa Fresca image

Easy made fresh salsa with chopped heirloom tomatoes, onions, jalapeños, cilantro and lime. Colorfully delicious! Perfect to dip nachos, tacos, fajitas or simply tortilla chips - Salsa Fresca - Pico de Gallo

Provided by Peter Kolesnichenko

Categories Appetizer Condiment

Time 20m

Number Of Ingredients 6

Ingredients

2 cups ripe tomatoes (chopped)
½ red onion (chopped)
1 jalapeño pepper (deseeded and finely chopped)
juice of a ½ a lime
½ cup cilantro (chopped)
salt to taste

Steps:

Mix together tomatoes, onion, jalapeño, lime juice, salt and cilantro. Allow to sit for at least 15 minutes before serving to allow flavors to meld together.

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