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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Salsa Mexicana(Pico de Gallo) & Guacamole! Fresh Mex!

Salsa Mexicana(Pico de Gallo) & Guacamole! Fresh Mex!

February 4, 2017Leave a Comment

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Salsa Mexicana, also known as the popular Pico de Gallo. We go way back! Hahaha… Yes, I can laugh about it now, but when I was 14 and 15 years old, one of my jobs on the weekends was to make huge batches of pico de gallo at my parents’ taqueria. I remember my Dad dragging me out of a sound sleep at 5 in the morning on Saturdays and Sundays to help him open up the taqueria.

Pico de Gallo-Salsa Fresca

The best is prepared with fresh ingredients!

For me, tacos prepared with fresh ingredients and homemade corn tortillas are as delicious as any fancy meal I have ever paid for. If you are in the habit of preparing fresh corn tortillas, this is my favorite for tacos dorados. While the tortillas are still warm and flexible, add your filling and fold over to close. Gently overlap the tacos in a covered container. Let them sit while you preheat the oil. When ready, fry the tacos until crispy. Stand them up in a bowl lined with paper towels to drain before serving.

tacos dorados with pico de gallo

The video recipe may reflect different measurements

I found this footage in my files this morning and quickly put this video together to share with you! The measurements will vary depending on how much salsa I need or the ingredients I have on hand. Do you prefer serrano peppers or jalapeños in your pico de gallo recipe? I prefer the flavor and heat of the serrano peppers myself, but jalapeños work great too!

https://animoto.com/play/iQaxtY1Bwy7obLzWsY1jQg

What I dreaded, now I long for!

While my Dad was busy tending to the menudo and barbacoa, I was chopping away and trying to wake up at the same time… Now when I look back, I long for those days, that special time I spent with my Dad. And for me, I can’t have fresh salsa on my table without a fresh bowl of guacamole! Let the weekend begin and don’t forget the chips! #mexicanfood #foodieforlife 

Pico de Gallo-Salsa Fresca

Add A Little More Spice And Flavor!

If you have a molcajete, grind 1-2 small cloves of garlic with a little coarse salt to a paste. Then grind in 1-2 dried chile de arbol. Add a few drops of lime juice to mix it. Add your pico de gallo or guacamole ingredients on top of this and mix all together!! The Best!

Guacamole

Basic Guacamole. Adding the tomatoes is optional. You can leave it as chunky or as smooth as you like. Chef’s choice!

Guacamole
Here is the guacamole that we would prepare at home with tomatoes.
Pico de Gallo Salsa and Guacamole
full bowl of pico de gallo
bowl of salsa

Salsa Mexicana- Pico de Gallo

The first salsa I ever learned to prepare when I was a teen was this salsa Mexicana. also known as pico de gallo! Fresh and delicious!
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Course: Salsa
Cuisine: Mexican
Prep Time: 20 minutes minutes
30 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 cups

Ingredients

  • 6 large roma tomatoes diced fine
  • 1 medium white or red onion diced fine
  • 2 jalapeño or serrano peppers minced
  • Handful of chopped cilantro
  • Juice of 1 large lime 2 if using key limes
  • Salt and pepper to taste*adding garlic is optional, my Mom never added it, but I love it now!

Instructions

  • Combine all the ingredients and stir well. Let salsa sit for 30 minutes before serving.

Notes

Tips~Add add 1 or 2 cloves of minced garlic and a drizzle of olive oil for a slight variation. And for a smoky pico, add 1 chipotle in adobo!
 
GUACAMOLE
2 ripe avocados, diced or mashed
4 roma tomatoes, deseeded, diced
1/2 white onion,diced
2 serrano peppers, minced
Juice of 2 keylimes or 1 regular lime
Handful of chopped cilantro
Salt and fresh cracked pepper, to taste
 
Combine all of the ingredients in a bowl, adding a pinch of fresh cracked pepper and about 2 tsps. of salt, stir well to combine. Serve right away, or cover w/ plastic wrap, directly onto the guacamole(keeps the air out) and refrigerate for 1 hour.
Serve w/ chips as an appetizer or as a condiment for your favorite foods.
Variation: add chipotle peppers and or Mango!!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Appetizers~Botanas, Salsa Recipes, Salsa~Salsa, Traditional Mexican Recipes Tagged With: Guacamole, New Post, Pico de Gallo, Salsa Fresca, Salsa Mexicana, Traditional Mexican Recipes

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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