Fresh Pico de Gallo

Fresh Pico de Gallo with Roma tomatoes, garlic, onion, cilantro, jalapeno and serrano peppers and a splash of lime juice.

Cinco de Mayo is around the corner and I can’t help but have my mind on Mexican cuisine. One of the simplest and freshest salsas I make is this fresh Pico de Gallo. So great for a dip with tortilla chips or on top of chicken fajitas. Plus you can have the salsa prepared in under 5 minutes. Winning!

There are really no special tips and tricks for this recipe. It is crazy easy to throw together. Just make sure to use all fresh ingredients. Mushy tomatoes or cilantro that isn’t green and bright, could kill the taste. If your lime isn’t very juicy, you can squeeze 2 into the mixture. A nice tip to get the most out of your lime, use the palm of your hand to roll the lime on the counter before cutting and squeezing. I have also popped them into the microwave for 20 seconds to get the most juice possible from them.

Want another great Mexican inspired dip idea that is super easy? Try the Enchilada Bean Dip from my friend over at Fizl Dizl.

Fresh Pico de Gallo

6 Roma tomatoes
.5 onion (red or white, I mixed both today)
.5 cup chopped fresh cilantro
1 lime
3 garlic cloves, minced
1 jalapeno
1 serrano
pinch of salt

Wash all your tomatoes, peppers and cilantro well.
Grab a cutting board and knife.
Chop your tomatoes and put into a medium mixing bowl.
Finely chop 1 jalapeno and 1 serrano and put into bowl. If you do not like heat, remove the seeds before chopping.
Chop half an onion and put into bowl. I grab whatever I have on hand. I did a mix of red onion and white onion today.
Squeeze 1 lime into bowl, add a pinch of salt and mince 3 garlic cloves.
Chop your fresh cilantro and place into mixture.
Mix all ingredients together and serve.