Khoni, Author at The fruit salad

Pico de Gallo, alternatively referred to as salsa fresca, hails from Mexico. This fresh salsa variant is made from diced tomatoes, onions, cilantro, and an assortment of other fresh components. It is most frequently used as an accompaniment or garnish for numerous Mexican meals, infusing the cuisine with a spritz of fresh tang.

Ingredients:

4 medium tomatoes, diced

1 small onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

Salt to taste

Instructions:

In a bowl, combine the diced tomatoes, chopped onion, jalapeño pepper, and cilantro.

Drizzle the lime juice over the mixture and gently toss to combine.

Add salt to taste and mix well.

Refrigerate for at least 30 minutes to allow the flavours to meld before serving.

Related

Simple Homemade Macaroni Salad

DELICIOUS PICO DE GALLO RECIPE

Discover our delectable Pico de Gallo recipe! A zesty blend of fresh tomatoes, onions, and cilantro makes for the perfect dip or topping.

Print Recipe

Course: Salad

Cuisine: Mexican

Ingredients Method

Ingredients

4 med tomatoes, diced
1 small onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
¼ cup fresh cilantro, chopped
2 tbsp fresh lime juice
Salt to taste

Method

Combine the diced tomatoes, chopped onion, jalapeño pepper, and cilantro in a bowl.
Drizzle the lime juice over the mixture and gently toss to combine.
Add salt to taste and mix well.
Refrigerate for at least 30 minutes to allow the flavours to meld before serving.

Ingredients

2 cups macaroni pasta

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon white vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup diced red bell pepper

1/2 cup diced cucumber

1/4 cup diced red onion

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

1/4 cup chopped black olives (optional)

Instructions

Cook the macaroni pasta according to package instructions. Drain and rinse with cold water. Set aside.

In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, sugar, salt, and black pepper until well combined.

Add the cooked and cooled macaroni pasta to the bowl and mix well to coat with the dressing.

Add the diced red bell pepper, cucumber, red onion, parsley, green onions, and black olives (if using) to the bowl. Gently toss to combine.

Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld together.

Serve chilled and enjoy!