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.
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.
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!
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
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!
Basic Guacamole. Adding the tomatoes is optional. You can leave it as chunky or as smooth as you like. Chef’s choice!
Salsa Mexicana- Pico de Gallo
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
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!!
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