Ingredients
4 medium plum tomatoes, seeded and finely chopped
1/2 medium white onion, finely chopped
2 fresh serrano peppers or 1 medium jalapeño, finely chopped
1/4 c. finely chopped cilantro
Juice of 1 lime
Kosher salt
Tortilla chips, for serving
Preparation
Step 1Combine all ingredients in a large bowl and season with salt. Stir until combined and serve with tortilla chips.
Top Tip: Be sure to taste your hot peppers before adding to your salsa, and adjust the amount according to your spice preferences. What’s the difference between salsa and pico de gallo? Pico de gallo and salsa share a lot of the same basic ingredients, but where they differ is in their preparation. Pico de gallo is a mixture of freshly chopped, raw ingredients that come together simply by combining them in a bowl and stirring—it’s usually much chunkier. Salsa has a thinner consistency, and usually has more liquid. It’s created by blending all the ingredients together, usually in a food processor, and is much smoother than pico de gallo. How should I use pico de gallo? While we love pico just scooped onto a tortilla, we also love a bit spooned onto our nachos supreme, tossed into a salad (our vegan taco salad or Southwestern chopped salad would be great options), or added on top of our favorite tacos. Honestly, this snack is so refreshing, we won’t blame you if you just eat it plain with a spoon. How should I store it? If you have any leftovers, you can store them in an airtight container in the fridge for up to 5 days. Made this? Let us know how it went in the comment section below!
