Pico de Gallo, a fresh and zesty Mexican salsa made with simple ingredients. It’s perfect for serving with tortilla chips, tacos, grilled meats, or as a vibrant topping for almost any dish.
Pico de Gallo Recipe
This Pico de Gallo is a versatile, chunky salsa made from fresh tomatoes, onions, cilantro, and a hint of lime. It’s quick to prepare and adds a refreshing burst of flavor to any meal.
Ingredients
- 4 ripe tomatoes, diced
- 1 small white onion, finely chopped
- 1-2 jalapeño peppers, finely chopped (seeds removed for less heat)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
Instructions
1. Prepare the Vegetables
Dice the tomatoes and finely chop the onion, jalapeño peppers, and cilantro. For less heat, remove the seeds from the jalapeños before chopping. If you prefer your Pico de Gallo extra spicy, keep the seeds in or add more jalapeño.
2. Combine Ingredients
In a medium bowl, combine the diced tomatoes, chopped onions, jalapeños, and cilantro. Add the minced garlic if you’re using it for an extra layer of flavor.
3. Add Lime Juice and Season
Squeeze fresh lime juice over the mixture and sprinkle with salt and pepper. Stir everything together until well mixed. Taste and adjust the seasoning, adding more salt, pepper, or lime juice as needed.
4. Let it Rest
For the best flavor, let the Pico de Gallo sit for about 15-20 minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions
- Serve your Pico de Gallo with tortilla chips for a classic snack.
- Use it as a topping for tacos, burritos, or quesadillas.
- Add it to grilled meats like chicken, steak, or fish for a fresh burst of flavor.
- Spoon it over scrambled eggs or omelets for a Mexican-inspired breakfast.
Tips for the Best Pico de Gallo
- Use ripe tomatoes: The quality of your tomatoes will make a big difference. Choose ripe, juicy tomatoes for the best flavor and texture.
- Balance the heat: Adjust the amount of jalapeño to control the heat. You can also substitute with serrano peppers for an even spicier kick.
- Drain excess liquid: If your Pico de Gallo becomes too watery, you can drain off some of the excess liquid before serving. This is especially helpful if you’re serving it with chips.
Variations
- Add avocado: For a creamier version, mix in some diced avocado for a twist on traditional Pico de Gallo.
- Try different peppers: You can experiment with other types of chili peppers like habanero or serrano for different levels of heat.
- Fruit Pico de Gallo: Add diced fruits like mango or pineapple for a sweet and spicy variation that pairs perfectly with grilled fish or shrimp.
Storage
Store any leftover Pico de Gallo in an airtight container in the refrigerator for up to 2 days. The longer it sits, the more the tomatoes will release their juices, so it’s best enjoyed fresh.
Enjoy this refreshing and zesty Pico de Gallo, a simple yet flavorful salsa that brings a vibrant taste of Mexico to your table!