PICO DE GALLO 101: How to Make Classic Pico de Gallo & Ways to Mix It Up
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- Опубліковано 19 сер 2022
- If you're one of those people who fills up on chips and salsa before your food arrives at the restaurant, this video is for you. It's everything you need to know about How to Make Classic Pico de Gallo...and then it gives you Ways to Mix It Up. Pico de gallo is just a type of salsa that uses all raw ingredients. It's sometimes referred to as "salsa fresca." Whatever you call it, if you follow the recipe below, you can't go wrong. But be sure to watch to the end for some fun and delicious alternatives.
Classic Pico de Gallo
3 roma tomatoes, chopped
1/4 to 1/2 a large white onion, chopped
1 serrano pepper, chopped finely (for a milder version, remove the seeds & veins, OR use 1 jalapeño instead)
1 small bunch of cilantro, chopped
the juice of 1 lime
1 tsp. kosher salt
Mix all the ingredients together and serve fresh. You can also refrigerate for 30 mins. before serving. This allows the juices from the tomato to release and combine with the other ingredients. Refrigerate any leftovers in a sealed container.
Mango - Jicama Pico
2 roma tomatoes, chopped
1/4 to 1/2 onion, chopped (white or red onion)
1 jalapeño, chopped finely
1 ripe mango, chopped
1/2 cup jicama, peeled & chopped
1 small bunch of fresh spearmint leaves, chopped
juice of 1 lime
1 tsp. kosher salt
Mix all the ingredients together and serve fresh. Refrigerate any leftovers in a sealed container.
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up & Subscribe, if you haven't already. You can also follow me on Instagram at / marcyinspired or on Facebook at / marcyinspired
*All music in this video used with rights from Storyblocks:
:56 "Latin Sky" - Neil Cross
5:20 "Fiesta"
I like pineapple, mango, red onion and sometimes a splash of a smooth white tequila! I could eat your pico all day with nice thick tostadas! Good job!
That sounds fantastic! (Like something I need to try!)😋👌🍍
I waited patiently for this video to come out and I am not disappointed, you came through. I love pics de gallo because it is so refreshing. I don’t think I have ever had jicama, but I imagine that it would put a fish taco over the top. Cilantro is such a great name for a chihuahua. Beautiful granddog and daughter. We have a spoiled boxer.
Thanks so much. I'm a proud mama and grandma. Lol BTW, you'll love jicama. The only thing I can think to compare it to is a water chestnut. It's very mild in flavor, but is mostly just crunchy and refreshing. I recommend it when you have the munchies, but don't want to blow a diet because it satisfies the need for chomping on something. A lot of times, I'll slice it into fries as a snack and just sprinkle Tajin on it.
Hi Marcy, if you save the large stems from your cilantro and parsley in a plastic baggie, pop them in the freezer and throw them in a sauce or soup, stew…they add a wonderful flavor. I really enjoy your channel. Blessing to you and your family💖
Great tip! Thanks so much for the comment.
What do you like in your pico de gallo? Let me know in the comments. I'd love to hear from you.😋
So delicious!
Yummo 💛
I put pico in guac, that seems to be common here in San Diego. I don't know if they do that in other places. My husband doesn't like it, though.
Oh, absolutely. I do that all the time. Whether I make a traditional salsa or a pico de gallo, I just add it to mashed avocado and you have instant guacamole. It’s all the same ingredients.
I noticed you are from Arizona? Are you familiar with the town of Tolleson?
Absolutely. I live in the West Valley.