Best 7 Salsa Cruda Pico De Gallo Recipes
In the vibrant realm of Mexican cuisine, salsa cruda, also known as pico de gallo, stands as a refreshing and versatile condiment, adding a burst of flavor to an array of dishes. This zesty salsa is characterized by its fresh, uncooked ingredients, which are finely chopped and combined to create a vibrant medley of flavors. While pico de gallo is often associated with Mexican cuisine, its roots can be traced back to the Aztecs, who created a similar condiment called "xocoatl." Over time, the Spanish influence in Mexico led to the incorporation of new ingredients, such as tomatoes and onions, which transformed the dish into what we know today as pico de gallo. This article presents a collection of delectable pico de gallo recipes, each offering a unique twist on the classic. From the traditional Pico de Gallo recipe, bursting with the flavors of fresh tomatoes, onions, cilantro, and lime juice, to the spicy Aji Amarillo Pico de Gallo, incorporating the vibrant heat of Peruvian aji amarillo peppers, this article caters to diverse taste preferences. Additionally, you'll find a refreshing Watermelon Pico de Gallo, adding a sweet and juicy twist to the classic recipe, and a flavorful Roasted Tomatillo Pico de Gallo, where roasted tomatillos impart a smoky depth of flavor. Whether you're looking to add a zesty kick to your tacos, burritos, or nachos, or simply enjoy it as a dip with tortilla chips, these pico de gallo recipes are sure to tantalize your taste buds and transport you to the heart of Mexican culinary traditions.
Check out the recipes below so you can choose the best recipe for yourself!
GARDEN FRESH SALSA CRUDA & PICO DE GALLO
Easy garden fresh salsa recipe you can make into both a smooth, restaurant-style "salsa cruda" and (or) a chunky "pico de gallo."
Provided by Jami Boys
Categories Condiment
Time 20m
Number Of Ingredients 11
Steps:
- For both salsas: core and quarter the tomatoes. Optional draining step: Sprinkle tomatoes with salt and let sit in a strainer to drain while preparing the other vegetables.
- For Salsa Cruda:* add one half of the remaining ingredients to the bowl of a food processor (roughly chop the half onion first) and the juice of one half of the lime - pulse until ingredients are roughly chopped. Add half of the drained, quartered tomatoes to the processor and whir with ingredients until the desired consistency is reached; transfer to a serving bowl.
- For Pico de Gallo:* dice the remaining half of the ingredients and add to a serving bowl, along with the juice from the other half of the lime. Chop the remaining quartered, drained tomatoes and add to the pico de gallo ingredients and stir together well.
- Salt and pepper both salsas to taste and serve.
Nutrition Facts : ServingSize 1 /4 cup, Calories 29 kcal, Sugar 3.5 g, Sodium 207 mg, Fat 0.03 g, Carbohydrate 6.2 g, Fiber 1.8 g, Protein 1.2 g
HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)
Pico de Gallo is a fresh tomato salsa popular in Mexico. Use ripe tomatoes for this. Not all tomatoes are created equal. When choosing tomatoes, look for tomatoes that are deeply colored and firm, with a little give. If they don't smell like anything, skip them. They should smell like a tomato - sweet and woody.
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 20m
Yield Makes 8 servings or about 3 cups
Number Of Ingredients 6
Steps:
- Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt - start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.
- After this time, stir the salsa - making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.
- Store up to 3 days in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1/4 cup, Calories 33, Protein 1 g, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
PICO DE GALLO (SALSA CRUDA, SALSA FRESCA)
Pico de Gallo translates to "rooster's beak" in English (when you dip tortilla chips into it, your thumb and forefinger loosely resemble a pecking chicken or rooster!)So cute! I LOVE fresh pico de gallo in the summertime for snaking on with white corn chips, or with my favorite Mexican creation! Cool and refreshing with a kick!...
Provided by Kelly Williams
Categories Vegetable Appetizers
Time 5m
Number Of Ingredients 8
Steps:
- 1. Toss all ingredients in bowl to mix. Chop ingredients small, but not so small that the tomatoes are mushy. Chill and serve with chips or your favorite Mexican dish. Will keep in fridge for about 3 days.
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
SALSA CRUDA / PICO DE GALLO
This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in
Provided by Deantini
Categories Sauces
Time 20m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Core the tomatoes and squeeze the seeds out, chop finely.
- Mix all ingredients togethether.
- Let sit for 15 min for flavours to mix.
- Season with salt.
- Enjoy!
PICO DE GALLO (FRESH SALSA / SALSA CRUDA)
Make and share this Pico de Gallo (Fresh Salsa / Salsa Cruda) recipe from Food.com.
Provided by MangiaMangia
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in large glass bowl.
- Let stand covered in refrigerator for 2 hours to meld flavors.
- Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.
Tips for Making the Best Salsa Cruda (Pico de Gallo):
- Use fresh, ripe ingredients: The quality of your salsa cruda will depend on the quality of your ingredients. Make sure to use fresh, ripe tomatoes, onions, cilantro, and jalapeños.
- Chop your ingredients evenly: This will help ensure that your salsa cruda has a consistent texture and flavor.
- Don't overmix the salsa: Salsa cruda is best when the ingredients are still slightly chunky. Overmixing will make the salsa watery and bland.
- Taste the salsa and adjust the seasonings as needed: Some people like their salsa cruda spicy, while others prefer it mild. Add more jalapeños or lime juice to taste.
- Serve the salsa cruda immediately: Salsa cruda is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for no more than a day.
Conclusion:
Salsa cruda, also known as pico de gallo, is a refreshing and flavorful condiment that can be used to add a pop of flavor to any dish. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy way to add some flavor to your meal, give salsa cruda a try!
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