I'm not sure if I should blame it on the Summer Solstice or not, but I was really in the mood for something fresh and light to accompany my lunch today. And what could be fresher than a delicious pico de gallo?
Whether you call it a salsa or a side dish, pico de gallo is a flavorful accompaniment to any meal. And it's also the base to many recipes that you've already seen on La Cocina de Leslie, like my Easy Shrimp Ceviche and Chunky Avocado Salsa. (Just to name a few.)
I love pico de gallo atop carne asada, tacos, grilled chicken and even pizza. Pico de gallo also makes a great dip for tortilla chips. The possibilities are endless.
While traditionally, pico de gallo is prepared with vegetables representative of the colors of the Mexican flag, you can dress it up with chopped fresh mango, pineapple, oranges and even tunas (prickly pears).
Pico de Gallo
- 3 large roma tomatoes
- 1/2 medium onion
- 1 to 2 serrano chilies
Chop the tomato, onion, serrano chilies and cilantro. You'll need about 1/4 cup of chopped cilantro.
Mix all of the ingredients together in a bowl and season lightly with salt.