Summertime colours, summer flavours, taco night, nacho night… anything goes with this yummy and tasty pico de gallo recipe.
There is something about Summer and fresh salsa. I love making my own salsa because you are in full control over the sweetness and spice level. But, there is something about a tasty pico de gallo that I just love, and admittedly prefer over salsa.
I’ve said it before and I’ll say it again, I LOVE a good salad. I also like to get creative and switch things up when it comes to what I top my salads with, like a tasty pico. Yes, I went there. Try it!
Much like when we have Mexican foods, like tacos or fajitas you gotta have that pico!
WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA
Tomatoes; liquid; consistency.
Pico de gallo and salsa a kinda one and the same. While pico de gallo tends to be more chunky, salsa tends to be thinner and runnier. Yes, you can get chunky salsa but it still contains more liquid.
One thing I love about pico de gallo is that it looks so bright, colourful and cheerful presentation-wise, and it has its own unique taste compared to salsa.
THE SECRET TO A TASTY PICO DE GALLO RECIPE
Ingredients that add sweetness, hotness and that are full of flavour.
When I think of pico, I think spicy, sweet and tangy. In making this recipe I kept my husband in mind who isn’t the biggest fan of spicy foods.
I love the combination of sweetness, saltiness and of course spiciness. Combining the three together light up my taste buds, and of course, leaves me coming back for more.
For this recipe, some of the key ingredients besides the tomatoes, are either jalapenos or cayenne pepper, salt and of course the honey. Yes, I added some honey to this recipe.
HOW TO MAKE PICO DE GALLO
- The tomatoes, of course, make up most of the ingredients for this recipe. Roma tomatoes are the best tomatoes to use because they aren’t as watery. Keep in mind that you want ripe tomatoes. Tomatoes that are nice and red, not pink. The more ripe the tomato the better the flavour.
- The amount of spice that you use totally depends on how you like your spice. From none at all to a little or a lot, it really is up to you. For this recipe, I just used a little to allow my husband to enjoy it as well.
- Adding some sweetness to the recipe is what brings together all the flavours. I added a little honey to help offset the spice and salt used. And of course to add a sweet flavour to the dish.
This recipe makes a large portion, but it goes a long way.
Some examples of how to enjoy pico de gallo:
- A salad topper. Which makes a healthy and tasty salad dressing.
- A side salad served with your favourite chicken dish. Spread this over a cooked chicken breast, delicious.
- Spread over a freshly cooked omelette.
- Dip with your favourite tortilla chips, and of course, tacos, fajitas, quesadillas, etc.
Other dishes to pair with this pico recipe:
Once again my motto and quote, “creative with your food, its so much fun“.
- 4 small-medium size ripe tomatoes (Roma the best)
- 1 full bunch of green onion, finely chopped
- 1/2 of large bell pepper, of your choice, finely chopped
- 1 tsp of dehydrated parsley
- 1 heaping tsp of minced garlic
- 2 small limes
- 1 - 2 tbsp of raw honey (the more you add the more sweetness)
- Sea salt and pepper to taste
- Optional: 1 tsp of fresh finely chopped jalapeno, or 1/4 - 1/2 tsp of cayenne pepper (the more you add the more spicy)
- Finely chop the tomatoes.
- Add tomatoes to a mixing bowl, top with parsley, garlic, spices, salt, and black pepper, let sit for a minute or two while you chop the remaining ingredients.
- Finely chop your pepper and green onion (and jalapeno), and add to the tomatoes.
- Half each lime, and then quarter each half. Squeeze lime juice on the mixture from each quarter.
- Drizzle the mixture with honey, mixing well to combine all ingredients.
**TIP: taste better the next day once all ingredients have marinated together**