{"id":15560,"date":"2021-10-15T23:13:59","date_gmt":"2021-10-15T23:13:59","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=15560"},"modified":"2021-10-16T18:22:45","modified_gmt":"2021-10-16T18:22:45","slug":"the-best-and-easiest-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/the-best-and-easiest-pico-de-gallo\/","title":{"rendered":"El Mejor (y M\u00e1s F\u00e1cil) Pico de Gallo"},"content":{"rendered":"\n

This is the pico de gallo of our dreams. It has just four ingredients, each is an essential member of Mexican cuisine\u2019s big four: tomato, onion, cilantro, lime. The salsa tastes bright and fresh, with lots of texture and flavor. It\u2019s delicioso solo with salty tortilla chips and as a garnish on most Mexican dishes. <\/p>\n\n\n\n

And mejor de todo: it comes together in less than 5 minutes. \ud83d\ude4c\ud83c\udffd<\/p>\n\n\n\n

Thank you Anjie Villalobos<\/a>, one of our favorite Mexican-food abuela cocineras. This recipe comes from her cocina. Her salsas are family-famous (deservedly so: we\u2019ve tried them all) and this sabroso pico is no exception. To make a good thing even better, Anjie recommends upgrading your totopos or tortilla chips by taking the extra 15 minutes to make your own corn tortillas <\/strong>from scratch, heating them on a griddle, cast-iron pan or traditional comal, and then frying them. Hot, salty, homemade tortilla chips: add a side of Anjie\u2019s guacamole<\/strong><\/a> and we\u2019re sold.<\/p>\n\n\n\n

Use this pico de gallo as a garnish on most of Anjie\u2019s family-famous Mexican and southwestern U.S. family-famous recipes, like her: Mexican frijoles de olla or refried beans<\/a><\/strong>, her family-famous <\/a><\/strong> carne asado tacos<\/a><\/strong>, garlicky shrimp tacos<\/a><\/strong>, spectacular tacos de papa<\/a><\/strong> and New Mexican sweet chile rellenos<\/strong><\/a>.<\/p>\n\n\n\n

It\u2019s no wonder Anjie always has this pico in her fridge, ready to go. \u201dIt’s especially good layered with another salsa,\u201d she says\u2014like her salsa verde <\/a><\/strong>or creamy serrano avocado salsa<\/a><\/strong>. And then topped with finely shredded cabbage, cilantro, Oaxaca cheese and a big squeeze of lime on tacos and other Mexican dishes.<\/p>\n\n\n\n

Ready to make the best (and easiest) pico de gallo\u2014ever?<\/h2>\n\n\n\n

<\/p>\n\n\n

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The Best (and Easiest) Pico de Gallo<\/h2>\n\n
\n \t\t \t\t\tRecipe by Anjie Villalobos<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 4<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4 to 6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      4<\/span> Roma tomatoes, diced<\/span><\/p><\/li>

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      1<\/span> white onion<\/span><\/p><\/li>

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      1<\/span> bunch<\/span> cilantro<\/span><\/p><\/li>

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      1<\/span> lime, juiced<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Mix the four ingredients together. Place in the fridge to chill and let the flavors marry for at least 1\/2 hour. It’s ready!<\/li>
      • Serve with tortilla chips and\/or as a garnish with your favorite Mexican dishes.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • If you want to add a little kick to your pico, mix in 1 minced serrano chile. Keep the seeds or de-seed according to your heat tolerance, says Anjie, who personally keeps them in.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t