Pico de gallo, also called salsa fresca, is a chunky, raw Mexican salsa—more like a salad—made with tomatoes, onions, chili peppers, and cilantro. Its brilliance is in that rawness: You need no heat or pan, just a bowl, a knife, and a spoon for stirring. Actually, forget the spoon and use your hands to combine the ingredients.
Do make this traditional pico de gallo—right now—since tomatoes are in season and positively singing with juicy, earthy flavor. Once you’ve got that down, try our updated version made with green apples and ripe tomatillos. Sprinkled on top of fish, it balances that richness with tart apple and acidic citrus juice. Delivered to your mouth via a salty tortilla chip, it’s a bright, crunchy snack (best enjoyed with a hoppy pale ale). Mixed with some bitter arugula, it’s a green-on-green salad that doesn’t require dressing.
Watch how to make it above, and then follow the recipe below.
Apple Pico de Gallo
by Angela Gaines
Makes about 1½ cups, or 2 servings
1 green apple, diced
2 tomatillos, seeded and diced
½ white onion, diced
1 clove garlic, minced
½ Serrano chile, seeded and finely diced
¼ tsp. pure cane sugar
½ cup cilantro leaves, chopped
Fresh-ground black pepper
Toss all ingredients in a bowl. Season with salt and pepper.
Serve over fish, chicken, or green salads.