Mexican restaurants used to confuse me with the phrase pico de gallo. Is it salsa? Is it something else? Now I have a simple answer: It’s salsa so fresh and unprocessed that you can still see the different vegetables and spices it includes.
I’ve recently been tinkering with options for an incredibly simple and fresh-tasting salsa that I can make to enjoy when we eat Mexican-style food at home (which is often because we love it). We aren’t big fans of incredibly spicy food, and I like such recipes to include as few ingredients and measurements as possible. It’s nice to know you’ve got what you need in the kitchen without having to make a special grocery trip to make something as simple as salsa. Here’s what I came up with, and we’ve enjoyed it a few times with tortilla chips (and I once successfully used it as a southwestern-style cheeseburger topping).
1/3 cup chopped tomato
1/3 cup chopped onion
1/3 cup chopped pepper (your choice, mine was green bell)
1/2 teaspoon salt
1/2 teaspoon black pepper
splash of lime juice
Finely chop your vegetables and mix them in a bowl alongside your salt and pepper. Splash with a couple of circles of lime juice. Mix again and serve in a bowl of an appropriate size.
This recipe yields a cup of salsa. You’ll want to multiply that by how many people you’re serving and how much salsa you expect each diner to eat.