Pico De Gallo recipe (Salsa Cruda, Salsa Fresca, salsa bandera,salsa mexicana ,salsa picada )
After marriage, in the initial days of cooking, I was content making traditional foods that I grew up with. Like any new bride full of enthusiasm, I laid down feasts after feasts, making my husband feel that our wedding feast was still on a roll! he complained about being full all the time, although I think he secretly enjoyed being pampered this way with home cooked food after staying on his own and feeding on restaurant food for 8 years. I noticed that though he complained, he never failed to finish off all the food without leaving any leftovers!! Anyways, his restaurant eating habit did have one advantage for me since he knew a whole lot on different cuisines. He insisted on me creating his restaurant favorites right at home and it was quite a challenge having never tasted them myself. But thanks to internet, books and his taste testing, I slowly started expanding my horizons until the cooking bug actually caught me big time (...and that which continues till date!).
Pico De Gallo recipe (Salsa Cruda, Salsa Fresca, salsa bandera,salsa mexicana ,salsa picada )
I used to go to this local library to hunt for books and I noticed this lady who was also a regular. After bumping continuously for 10 times, we actually started talking and discovered a common love. Food. She was a perfectionist - the Alton Brown kind, who believed in knowing the science behind every recipe. We talked so much about food and I have to say she was instrumental in me learning so much. She used to give me recipes to try and I have like 23 or so recipes from her which work every single time I make them. The first ever recipe that I tried was Pico De Gallo or what the world more popularly know as Fresh Tomato Salsa. It is known by various other names - Salsa Cruda, Salsa Fresca, Salsa Bandera, Salsa Mexicana and Salsa Picada !!! Quite a list isn't it? The recipe cannot be simpler. Just chop and throw few things together - Tada - you have this famous Mexican condiment ready! Pico De Gallo recipe (Salsa Cruda, Salsa Fresca, salsa bandera,salsa mexicana ,salsa picada ) But she taught me the subtle techniques of making the perfect one. Usually, you must have noticed how there is lot of water from the tomatoes after you chop them and place them with other ingredients. She taught me the technique of draining that out first which is what I have shown here. Who knew that even a simple recipe as this needs fine methodologies to make something from good to best! Lets go to the recipe now, shall we? I recently got a bunch of fresh looking tomatoes from the farmer's market and couldn't help myself from making this condiment. We used it as a filling for our tacos along with refried beans and cilantro lime rice.
  • Prep time:
  • Serves: 2 people
  • Yields: Makes about 4 cups
Ingredients
  • About 4 cups of diced tomatoes (ripe yet firm)
  • 1 jalapeno chilli, chopped finely (remove the seeds if you can't take the heat)
  • 1 small red onion,chopped finely (about 3/4 cup)
  • 1-2 small garlic cloves, minced
  • 1 lime (as per taste)
  • few sprigs of cilantro
  • salt to taste
  • few pinches of sugar to taste
Method
1. Place the chopped tomatoes in a colander.
2. Now place the colander on top of a bowl and let it sit for 30-45 minutes.
3. Half way through, add the onions, jalapeno, garlic and cilantro and give it a light toss. This to let the flavors mingle.
4. After 45 minutes, shake the colander to drain off the excess tomato juice.  You will see the drained juice in the bowl below the colander. Discard it.
5. Take the same bowl, wipe it dry and toss the contents of the colander to the bowl.
6. Add salt, lime juice and sugar.
7. Give it a toss and taste. You can add more lime juice if needed.
Serve. As I said before we enjoyed it as a filling in our tacos along with refried beans and cilantro lime rice. Taco dinner nights are always special :) Pico De Gallo recipe (Salsa Cruda, Salsa Fresca, salsa bandera,salsa mexicana ,salsa picada )

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18 Comments

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[...] 325). The quesadillas were eight sumptuous quarters of goodness served with cilantro rice, beans, Pico de gallo and sour cream and the burrito a foot long full of beans, rice, paneer and veggies served with [...]

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By Kittie on Dec 9, 2013

:roll: This recipe is the way I have always made my Pico De Gallo except I add one more ingredient, some bell pepper. It tastes great.

By Jim Thomas on Oct 7, 2013

8) Salsa is cooked, pico is not. But tomatillos go into salas but not pico, use lime instead.

By Julie Aho on Sep 11, 2013

I always have more tomatoes than we can eat so loved this recipe. PIco de gallo one of my husbands favorites,thanks

By ott on Aug 27, 2013

When using watery tomatoes, I quarter them, then with my gloved fingers, strip out the seeds, leaving the fleshy shell. That leaves the meat of the tomato without all that delicious, but unneeded, tomato juice.

By Cindy on Aug 17, 2013

Thank you for the tip about draining the tomatoes. I first made it without draining, and there was too much liquid. This time around, I also soaked my onions in ice water, because I like a mellower crunch.

By teks on Jul 22, 2013

Good basic recipe. However I like a lot of cilantro. I put like 3 bunches not sprigs. And my next favorite ingredient is avacodas and I haven't seen that included yet in any recipe.

By Tom Anhderson on Jun 14, 2013

:wink: Great~!~!~!~!But don't throw out the tomato juice it makes a great base for a bloody mary.

By Mexican daughter on Sep 14, 2012

Funny, my Mexican mom would do the opposite -by adding the strained juice from canned tomatoes she was usually using for something else. I think it gives it a more salsay consistency. . Otherwise good basic recipe. Mom was a baby and used Anaheim chiles tho!

By Rabaa on Aug 4, 2011

I like it alot , but this is oriental tomato salad

By Katie on Aug 13, 2010

Every time I make this I make an extra large batch. If you think this tastes good fresh you should try it the next day. I usually make it to accompany carne asada tacos which is a great way to use left over beef or if I have left over chicken I make pollo asada. The uncooked tomatoes make all the difference. 8)

By Markita Kosak on Aug 1, 2010

I have been just examining this post it's very well crafted, My organization is exploring on the net trying to find out exactly how to begin this weblog thing and your blog is simply extremely impressive.

By CurryLeaf on Jul 30, 2010

Delicious.I love this,but the colander idea is very new to me.I think that is authentic way of preparing rather than simply mixing all the ingredients.Mouthwatering DK

By Radhika Vasanth on Jul 29, 2010

Gorgeous garden fresh salsa. I think gourmet cooking is all about using the finest yet simple techniques which make the food stand out.

By Tweets that mention Pico De Gallo Recipe | Mexican Fresh Tomato Salsa | Chef In You -- Topsy.com on Jul 29, 2010

[...] This post was mentioned on Twitter by D_K and D_K, D_K. D_K said: Pico De Gallo (Fresh tomato salsa) http://goo.gl/fb/gSQKQ [...]