Print Options:

Pico de Gallo

Pico de Gallo

I moved to Switzerland from Los Angeles over 20 years ago. I have been asked 400 billion times why.  Maybe I was exiled for unimaginably horrible crimes to society and have to spend the rest of my life god forbid, in that stinkhole Switzerland? So funny.  Almost everyone in Switzerland spent 3 weeks doing this tour: LA , Death Valley, Vegas, Grand Canyon, San Francisco, PCH back to LA.  This 3 week trip qualifies them to be experts on the difference between the two and for sure to them, the west coast of America is 100x better place to live than Switzerland. How crazy are you to move from there to here. Lost your mind? Hello anybody home?

But did they try the local salsas?

pico de gallo

Still today, a lot of swiss dont know what Salsa is. I guess that during that 3 week trip they often do not end up with a stop at a cheap mexican dive, which is really too bad!

I started making Pico de Gallo in Switzerland. I was given a book of mexican recipes for my birthday and thats where I got my recipe. But I don't make it like the book anymore. I have pimped it a bit but the main concept is still intact. It has to be otherwise, the salsa would suck.

And what is that you ask? Well first and most important is the tomatoes. You must remove the skin and the seeds and make it with only the tomato flesh. You will find countless recipes with videos of amis (slang for americans here) making pico de gallo without this step. Many say just remove as much of the juice as you can after finely chopping. Quash!!

This is the main difference between cheap ass low quality salsa and the, mmmmm I can’t stop eating this shit!! Salsa!!

What I also do is I make the Salsa look beautiful. I add different colored peppers. I must have green, red, and yellow bell peppers to make a rainbow of colours in my salsa. Of course you can use many different types of peppers depending on what you can get your hands on, but that color trio is a must for me. So beautiful! A feast for the eyes!

Last but important, Olive Oil. This just makes the salsa ingredients stronger. A salsa can get really mushy and soggy but I believe that tablespoon of olive oil goes a long way in keeping the consistency of the mixture together. You want to see all those lively ingredients on every tortilla chip!

But if you didnt skin and deseed, all you have to begin with is often a mush so  who cares about the olive oil anyway. Its still better than any store bought, but not really worth the time in my opinion.

And back to my exile in Switzerland. Well at least they got salsa! I now make it under the brand 'Scotty's Fresh Salsa'.

Salsa Crudo
Salsa Fresca

So here’ my Pico de Gallo recipe. It is also called Salsa Fresca or Salsa Crudo. If you wanna know more about where the name came from click aqui.

Ratings 4.8 from 2 votes
Cooking Method
Cuisine ,
Difficulty Intermediate
Prep Time: 30 mins Total Time: 30 mins
Servings 6
Best Season

Homemade Pico de Gallo! So Fresh! So Beautiful!

  • 2-3 pounds Tomatoes (peeled, seeded, and finely chopped.)
  • 1 onion (white or brown)
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 2 Pepperoncini
  • 2 Jalapenos
  • 1 cup Freshly chopped Cilantro
  • 1 Lime
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
    How to make absolutely fantastic Pico de Gallo Salsa
  1. Skin and de-seed the tomatoes

    This is the hardest part and as I said before, the most critical. 

    Boil some water. 

    Cut small X's on the bottom of the tomatoes.

    Add 4-6 tomatoes and let them boil for 10- 20 seconds. No more!

    Remove and let cool. You can also put them in ice water to make this go faster. But I usually start chopping other ingredients as they cool. 

    How do you want your tomatoes? If you want them to be as fresh and raw as possible, then put them quickly in ice water so they do not cook anymore. But if you prefer them softer, than allow them to cool naturally. This is what I prefer for salsa. I want the tomatoes to be softer and juicier and not hard and crunchy.  The tomatoes are not really cooked just softened. But don't leave them in the boiling water for more than 20 seconds! 

    Please see the attached video to show you exactly how to do it. 

  2. Pico de Gallo

    Chop the tomatoes into nice small chunks and add to a large bowl. 

    Finely chop the onions and bell peppers. Use a 3 different colored bell peppers! Add to the tomatoes.

    Add the hot peppers. Here you can adjust to your liking. You can also use different peppers too.

    Add the Cilantro.

    Add the Lime Juice and Olive Oil.

    Mix real well. 

    Add salt and pepper to taste!

    Where are those tortilla chips! Yum!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 73kcal
% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Sodium 391mg17%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 6g

Calcium 2 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Pico de Gallo, Salsa Fresca, Salsa Crudo