{"id":7584,"date":"2025-06-07T20:09:00","date_gmt":"2025-06-07T20:09:00","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7584"},"modified":"2025-06-07T20:09:04","modified_gmt":"2025-06-07T20:09:04","slug":"fresh-salsa-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/fresh-salsa-pico-de-gallo\/","title":{"rendered":"Fresh Salsa (Pico de Gallo)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Fresh Salsa (Pico de Gallo)<\/span><\/h2>\n
<\/div>\n
A simple, delicious fresh salsa for Taco Tuesday, tortilla chips, and more.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>12<\/span> to 16 (3 to 4 cups)<\/span><\/span><\/div>\n\n
Author: <\/span>Elise Bauer – Simply Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2 to 3<\/span> medium<\/span> fresh tomatoes<\/span> 1 to 1\u00bd pounds, stems removed<\/span><\/li>
  • \u00bd<\/span> medium<\/span> red onion<\/span><\/li>
  • 2<\/span> Serrano or 1 jalape\u00f1o pepper<\/span> stems, ribs, and seeds removed (less or more to taste)<\/span><\/li>
  • Juice of 1 lime<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chopped cilantro<\/span><\/li>
  • Kosher salt and freshly ground black pepper to taste<\/span><\/li>
  • 1<\/span> pinch<\/span> dried oregano<\/span> (crumble in your fingers before adding), or more to taste<\/span><\/li>
  • 1<\/span> pinch<\/span> ground cumin<\/span> or more to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Prep the ingredients:<\/strong> Roughly chop the tomatoes, chile peppers, and onions. Be careful while handling the chile peppers. <\/span>
      <\/div>Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling, and avoid touching your eyes for several hours.<\/em><\/span>
      <\/div>Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few more for more heat.<\/span><\/div><\/li>
    • Make the salsa:<\/strong> Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to pur\u00e9e. If you don't have a food processor, you can finely dice by hand.<\/span><\/div><\/li>
    • Adjust the seasonings:<\/strong> Place in a serving bowl. Add salt and pepper to taste. If the chiles make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chiles, or add a little more ground cumin.<\/span>
      <\/div>If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.<\/span><\/div><\/li>
    • Serve:<\/strong> Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, or pinto beans, or black beans. <\/span>
      <\/div>The salsa will keep, refrigerated, for up to 5 days.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      NOTE:<\/strong> When using fresh jalape\u00f1o peppers, always taste first before adding! Some peppers are hotter than others, and you really can’t tell unless you taste them. Just take a very small taste. You’ll be able to gauge the heat of the pepper and will be better able to judge how much you need.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7581,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,1764,1715,3566,388,1983,3772,696,1713,1712],"tags":[],"class_list":["post-7584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-condiment","category-gluten-free","category-ingredient","category-mexican","category-no-cook","category-sauce-salsa","category-snack","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/06\/FreshSalsa-PicoDeGallo.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7584"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7584\/revisions"}],"predecessor-version":[{"id":7585,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7584\/revisions\/7585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7581"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}