Salsa and Pica Pica de Gallo Recipes
Colorful, Crunchy and delicious. Use as a side dish, salad dressing or dip. Salsa and Pica de Gallo start with the same basic recipe.
Those of us with greenhouses and gardens often find we are overloaded with tomatoes and other vegetables that just won't keep. One way to use the culled tomatoes and over ripe ones is Salsa and Pica de Gallo. This is the basic recipe I'm always asked for for as well as the other favorite blends. You can add vegetables until the salsa is thick and serve as a side dish or let it be watery for dipping chips. People who say they don't like salsa try this, end up asking for the recipe and taking home a container of salsa to boot. Remember once you get the proper flavor by playing with equal amounts of sugar and vinegar you can do anything with any amount of veggies and fruits. I don't measure ingredients anymore. I start with a teaspoon of sugar and one of vinegar and go by taste just as I do with the Jalapenos.
2 cups fresh tomatoes (I use any color tomatoes such as orange, yellow and
red in a combination)
1 onion chopped
2 green onions chopped
1 large celery stalk diced
½ large green pepper diced (you may use a combination of yellow, red
and green peppers)
Small amount of very finely chopped fresh cilantro or more to taste
1 tsp salt
1 Tbsp. Vinegar (If preferred you can use lemon or lime juice)
1 tbsp sugar
½ small can Salsa Verde
1 or two diced Jalapeno peppers to taste from a jar or use fresh roasted to
taste (remember it will get hotter in about two or three days as it ages or
is frozen)
½ small can chopped olives (optional)
(a few cloves of minced fresh garlic may be used)
Combine all ingredients and place in a covered container in the refrigerator.
If you want this as a side dish add more celery and green pepper until mixture
is thick.
Pica Pica de Gallo with Corn
Make the above Salsa and add:
½ small can chopped olives (optional)
¼ cup frozen corn (thaw by placing in boiling water until corn is warm
but not cooked)
Combine all ingredients and place in a covered container in the refrigerator.
Pica de Gallo with Pineapple
Omit corn and use cut up canned pineapple or more of a Hawaiian flavor.
If making a large amount you can use pineapple juice to taste as a substitution
for sugar.
You may also add mango or papaya or any combination of these fruits.
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