Classic Pico de Gallo
If you're one of those people who fills up on chips and salsa before your food arrives at the restaurant, you'll love these two recipes. One is for a Classic Pico de Gallo which is a salsa that uses all raw ingredients, making it extra fresh and delicious. And the other is a variation of it, also very fresh, but made with mango and jicama. If you can't decide which to make, make both.
Ingredients for Classic Pico de Gallo
Ingredients for Mango Jicama Pico de Gallo
Instructions
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To make Classic Pico de Gallo
*Note: for a milder version, remove the seeds & veins of the serrano pepper, OR use 1 jalapeño instead.
Mix all the ingredients together and serve fresh. You can also refrigerate for 30 mins. before serving. This allows the juices from the tomato to release and combine with the other ingredients. Refrigerate any leftovers in a sealed container.
To Make Mango Jicama Pico de Gallo
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Mix all the ingredients together and serve fresh. Refrigerate any leftovers in a sealed container.
