Pico de Gallo Salsa

Pico de Gallo Salsa


Lime Fresh Mexican Grill is one of most popular dining destinations at the Promenade in Coconut Creek, Florida. Its fast-casual, fresh appetizers such as pico de gallo, are perfect to serve this football season.


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  • 2 medium fresh tomatoes, diced
  • 1/2 Spanish onion, diced
  • 1 bunch cilantro, thoroughly washed and minced
  • 1 tablespoon salt
  • Juice from 4 limes


  1. Add diced tomatoes, onions and cilantro in a large bowl.
  2. Cut limes in half; squeeze into mix.
  3. Add salt, and mix all ingredients thoroughly.

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When the salsa in a recipe is going to be cooked, a jarred salsa is fine, but when you're using it fresh, I make my own. I followed the suggestions some people posted here, and I used a less salt and cilantro, rubbed the bowl with a crushed clove of garlic, and added a bit of chopped jalapeno. You must have the juice of fresh squeezed limes, though! That's something you shouldn't alter-not even lemons will do!

I agree with Chef. Way too much salt and a real Pico de Gallo has garlic in it (I usually put 2-3 minced cloves in mine) and that's way too much cilantro also. 1/4 of a bunch, cleaned (discard everything below the bottom leaves), chopped is about right.

A true pico de gallo also has fresh peppers, usually a jalapeno or serrano and only a pinch of salt. what you have here is a cross between brucsheta and pico de gallo.

For a good pico de gallo you should rub the inside of the bowl with a crushed clove of garlic before you start. You want a slight garlic flavor but no actual pieces of garlic as this is a fresh(raw) salsa. You do the same thing when making guacamole.


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