Savor the vibrant flavors of homemade Pico de Gallo, a zesty salsa that's as fresh as it is flavorful. In a bowl, combine diced tomatoes, red onions, minced serrano peppers, and fresh cilantro, all bathed in a generous splash of tangy lime juice. Seasoned with a pinch of Jacobsen Salt Co. Habanero Infused Salt, this salsa boasts a delightful kick that brings its taste to new heights. Mix the ingredients thoroughly, allowing the flavors to meld together harmoniously. For the ultimate taste experience, refrigerate the Pico de Gallo for a couple of hours, allowing its vibrant flavors to intensify. Get ready to level up your favorite dishes with this homemade salsa sensation!
Pico de Gallo
Tom Jackson
Rated 5.0 stars by 3 users
Category
Condiments
Cuisine
Mexican
Servings
12
Prep Time
15 minutes
Calories
6
Combine the vibrant colors and flavors of diced tomatoes, red onions, minced serrano peppers, cilantro, and lime juice in a mixing bowl for a zesty Pico de Gallo. Elevate the taste with a touch of Jacobsen Salt Co. Habanero Infused Salt, adding a hint of heat and depth to the salsa. Gently stir the ingredients together until well-combined, ensuring each bite bursts with freshness and spice. Allow the salsa to chill in the refrigerator for a few hours to enhance its flavors and allow them to meld together harmoniously. This simple yet irresistible condiment perfectly complements a variety of dishes, from tacos and burritos to grilled meats and seafood, adding a burst of tangy and savory goodness to every bite.
Ingredients
-
2 cups tomato, small dice
-
1/2 cup red onion, small dice
-
1/4 cup serrano, minced
-
1/4 cup cilantro, minced
-
1/4 cup lime juice
-
Jacobsen Salt Co. Habanero Infused Salt
Directions
Combine the tomato, onion, Serrano, cilantro and lime juice in a bowl.
Season with Jacobsen Salt Co. Habanero Infused Salt, to taste.
Mix well. Tastes best after resting in the refrigerator for a couple of hours.
Recipe Note
Other Recipes You Might Enjoy:
Grilled Chicken Tacos with Avocado Salsa
Recipe Highlights and Insights:
Pico de gallo, the vibrant and refreshing salsa known for its blend of fresh tomatoes, onions, cilantro, jalapeños, and lime juice, has a rich history deeply rooted in Mexican cuisine. Its origins can be traced back to pre-Columbian times when indigenous peoples in Mexico cultivated and consumed various types of salsa made from locally available ingredients. Over the centuries, as Spanish influence spread throughout Mexico, traditional salsas evolved, with the introduction of ingredients like tomatoes and onions. Pico de gallo, which translates to "rooster's beak" in Spanish, is believed to have earned its name from the practice of using the thumb and forefinger to pick up small pieces of the salsa, resembling a rooster's beak pecking. Today, pico de gallo is enjoyed as a versatile condiment or topping, adding a burst of flavor and freshness to dishes ranging from tacos and burritos to grilled meats and seafood. Its enduring popularity is a testament to its simple yet vibrant flavors and its integral role in Mexican culinary heritage.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 6
- Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 53 milligrams
- Carbs
- 1.3 grams
- Fiber
- .4 grams
- Sugar
- .7 grams
- Protein
- .3 grams
Tom- Fire roasting the ingredients would be a fun twist. We do also have recipe for fire roasted salsa as well if you’d like to check it out. https://www.atbbq.com/blogs/recipes/fire-roasted-salsa-1?pos=1&_sid=5d9349d49&ss=r
Looks like a winner. Definitely going to give this a try. What do you think about charring up the ingredients (except the cilantro of course) over the YS640 prior to dicing? Seems like that would kick up the flavor profile nicely.