Pico de Gallo is a delicious and healthy salsa that is packed with fresh ingredients! This is my Salvadoran in-laws’ own version of pico. It goes great as a dipping salsa with corn tortilla chips or as a garnish for steaks, chicken, eggs, tortilla dishes or whatever you would like to spice up with some homemade Hispanic flavor! This recipe is not an exact science and the flavor may depend on your individual taste preferences. However, it will result in a delicious salsa that is sure to be a hit at your next party!
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Finely dice the red onion, jalapeno pepper and plum tomatoes and combine into a mixing bowl, adding in the apple cider vinegar and olive oil into the mixture.
Add fresh chopped cilantro and salt to taste and mix all ingredients together. To your taste preference, you may also add more cilantro, apple cider vinegar or olive oil to add more flavor.
Allow the pico de gallo mix to chill in a refrigerator for 20 minutes, to allow the acidic juices to concentrate, resulting in a more delicious flavor!
20 Minutes
Serve as a dipping salsa or as a garnish and enjoy!
Ingredients
Directions
Finely dice the red onion, jalapeno pepper and plum tomatoes and combine into a mixing bowl, adding in the apple cider vinegar and olive oil into the mixture.
Add fresh chopped cilantro and salt to taste and mix all ingredients together. To your taste preference, you may also add more cilantro, apple cider vinegar or olive oil to add more flavor.
Allow the pico de gallo mix to chill in a refrigerator for 20 minutes, to allow the acidic juices to concentrate, resulting in a more delicious flavor!
20 Minutes
Serve as a dipping salsa or as a garnish and enjoy!