Jalapeno Pico de Gallo is one of those toppings that pairs well with so many types of cuisines. It brings an acidic and fresh element to your cooking. The colors encompassed in this jalapeno pico de gallo make a dish look complete and polished. Pico de Gallo comes from Mexico and therefore is great on top of any Mexican cuisine or as a light snack by itself with a bag of tortilla chips. I tend to throw it on top of salads, grilled chicken, or mix it into my rice. Nothing beats a deconstructed migas breakfast with jalapeno pico de gallo, scrambled eggs, and tortilla chips.
What ingredients are in the salsa?
- roma tomatoes
- white onion
- cilantro
- limes
- pickled jalapeno-optional
How to make Pickled Jalapeno Pico de Gallo Salsa?
- Finely dice onion, cilantro, and jalapeno and add to serving bowl.
- Add juice of 3 limes and 1 tablespoon of the pickled jalapeno juice to serving bowl. Stir and combine to start combining the flavors.
- Finely dice tomatoes letting most of the juice seep out before adding to the serving bowl.
- Top with salt and combine all ingredients well.
- Cover with plastic and place in refrigerator for 30 minutes to merry and get cold.
- Stir a few times before serving.
Pico de gallo variations
While the Classic Pico de Gallo is my ultimate favorite for this refreshing salsa. Sometimes I like to mix it up by adding some of the below ingredients.
- diced mango
- diced cucumber
- corn- roasted or fresh
- rinsed, cooked black beans
- using different fresh peppers (serrano, jalapeno, habanero)
How to store the salsa?
Store in the refrigerator in an air tight container and use within 3 days. Because of the tomatoes, it may become watery and need a quick stir before serving again.
What to serve with Pickled Jalapeno Pico de Gallo Salsa?
- Grilled chicken. This salsa is a great fresh element to any type of meat that needs a fresh element.
- On top of enchiladas. Try my recipe Verde Chicken Enchilada Casserole
- Try mixing into white rice.
- Eat by itself with tortilla chips.
- Try it on top of scrambled eggs with slices of avocado.
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Pickled Jalapeno Pico de Gallo Salsa
Equipment
- 1 cutting board
Ingredients
- 6 roma tomatoes
- 1 small white onion
- ¼ cup fresh cilantro
- 1 pickled jalapeno optional
- 1 Tbsp pickled jalapeno juice
- 3 limes juiced
- ½ tsp salt
Instructions
- Finely dice onion, cilantro, and jalapeno and add to serving bowl.
- Add juice of 3 limes and 1 tablespoon of the pickled jalapeno juice to serving bowl. Stir and combine to start combining the flavors.
- Finely dice tomatoes letting most of the juice seep out before adding to the serving bowl.
- Top with salt and combine all ingredients well.
- Cover with plastic and place in refrigerator for 30 minutes to merry and get cold.
- Stir a few times before serving.
- y ya esta!
