Skip to main content

Mexican Salsa - Pico De Gallo


Salsa is one of the many condiments used in Mexican cuisine. I usually make this Mexican Salsa to go with some warm tortilla chips. Today, however, I am serving the salsa with my delicious Soft Tacos With Chicken. In addition, I also made some Salsa Verde for the tacos. I will be posting the chicken tacos together with the Salsa Verde recipe tomorrow. So, please remember to come back for the rest of the recipes.


Mexican Salsa – Pico De Gallo
(Printable Recipe)

Ingredients

4 Medium Tomatoes, diced
½ (100 g) White Onion, diced
2 Serrano Chilies, finely chopped
1 Avocado, pitted and cubed
A small bunch of Cilantro, chopped
½ of a Lime, juiced or to taste
Sea Salt to taste

Method

Combine the tomatoes, onion, chilies, avocado, cilantro, lime juice and season with sea salt. Let the salsa stand at a room temperature for about 10 minutes before serving.
Labels:

Comments

  1. AnonymousOctober 2, 2009 at 8:23 AM

    I like the salsa with avocado. Thanks for sharing the recipe. Jane P.

    ReplyDelete
  2. Chef JaySeptember 8, 2010 at 10:39 PM

    I'll pair this one with a tortilla. Adding avocados is nice because it is such a nutritious fruit. I'm into canning salsa recipes myself at http://www.chile-pepper-sauces.com/canning-salsa-recipes.html and I have to say, this is a must try!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more