Name: Pico de Gallo
Prep time: 15 min
Ingredients: 1 cup finely minced sweet white onion (about 1 small onion); 1 small clove garlic (finely grated); 1 medium jalapeño or serrano pepper (finely chopped (remove ribs and seeds for less heat)); 1 ½ pounds vine-ripened red tomatoes (about 8 small or 4 large, diced); ¼ cup freshly squeezed lime juice; ½ cup chopped fresh cilantro leaves (from about 1 small bunch); ¾ teaspoon fine sea salt (or more to taste); ½ teaspoon ground cumin (this adds warmth and depth)

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When the summer heat sets in and outdoor gatherings spring to life, there’s one dish that consistently stands out: pico de gallo. This fresh, vibrant salsa brings a burst of flavor to any meal and pairs beautifully with a variety of dishes. Imagine it alongside grilled chicken, fish tacos, or simply scooped up with crispy tortilla chips. It’s that versatile and delicious!

Now, let’s dive into this tantalizing recipe for pico de gallo and explore all the facets that make it not just a condiment but a star player at your dining table. Whether you’re hosting a barbecue or looking for a fresh topping for your tacos, pico de gallo is your answer.

What is Pico de Gallo?

Pico de gallo, often referred to as “fresh salsa” or “salsa fresca,” is a chunky blend of tomatoes, onions, jalapeños, cilantro, lime juice, and salt. Unlike the blended texture of other salsas, pico de gallo maintains its ingredients’ integrity, offering a delightful crunch and a burst of freshness with every bite. You’ll find it commonly served as a dip, topping, or side dish in Mexican cuisine.

A Flavor Profile on Fire!

What makes pico de gallo truly special is its vibrant flavor profile. Each ingredient plays a critical role:

Tomatoes: The core of pico de gallo, they provide natural sweetness and juiciness.
Onion: Adds a crisp bite and slight pungency to balance the tomatoes.
Jalapeño: Contributes heat; its intensity can be adjusted based on personal preference.
Cilantro: This herb introduces a fresh, citrusy aroma that brightens the dish.
Lime Juice: An essential element, it provides acidity that enhances flavor and freshness.
Salt: A pinch of salt brings out the flavors, making everything pop beautifully.

You’ll love how seamlessly these flavors come together, creating a salsa that’s fresh, zesty, and completely addictive.

Why You’ll Love This Recipe

Let’s get real here: there’s something incredibly satisfying about making your own pico de gallo. It’s easy to whip up and gives you that “I can totally do this” feeling! This recipe shines for several reasons:

Fresh Ingredients: You can use garden-fresh tomatoes and herbs, which adds unparalleled flavor.
Customizable: Adjust the heat, swap ingredients, or add your own touch.
Healthy: Packed with vitamins and low in calories, it’s guilt-free indulgence.
Versatile: Serve as a dip, a taco topping, or even atop grilled meat for a flavor explosion.

With each bite, you’ll understand why pico de gallo has earned its place as a favorite condiment in kitchens worldwide.

Ingredients

To make an outstanding pico de gallo, gather the following ingredients:

1 cup finely minced sweet white onion (about 1 small onion)
1 small clove garlic, finely grated
1 medium jalapeño or serrano pepper, finely chopped (remove ribs and seeds for less heat)
1 ½ pounds vine-ripened red tomatoes (about 8 small or 4 large), diced
¼ cup freshly squeezed lime juice
½ cup chopped fresh cilantro leaves (from about 1 small bunch)
¾ teaspoon fine sea salt, or more to taste
½ teaspoon ground cumin (this adds warmth and depth)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. It’s important to ensure everything is fresh. Dice the tomatoes into small pieces, making sure to remove excess seeds and juice to prevent your salsa from getting too watery. Chop the onion finely; it should blend into the mix without overpowering the other flavors.

Step 2: Dice and Chop

Next, finely chop the jalapeño or serrano pepper. Adjust the heat to your liking by deciding how much of the ribs and seeds you want to include. For those who prefer less spice, just a small amount will do. Go ahead and mince your garlic; its subtle flavor will deepen the overall taste. Make sure to chop the cilantro leaves roughly to release their oils but maintain some texture.

Step 3: Mix Everything Together

In a large mixing bowl, combine the diced tomatoes, minced onion, jalapeño, garlic, and chopped cilantro. Stir them gently, making sure all the ingredients intermingle beautifully.

Step 4: Season and Serve

Now for the magic touch—add the lime juice, salt, and cumin. These elements boost the flavors and create a harmonious blend. Taste the mixture and adjust the salt or lime juice if necessary. The goal is to achieve a refreshing balance of acidity, spice, and sweetness.

Step 5: Let It Chill

For best results, let your pico de gallo sit at room temperature for at least 15 minutes before serving. This allows the flavors to meld together beautifully. If you’re preparing ahead of time, cover it and store it in the refrigerator—but trust me, make sure it’s out of reach of the hungry guests!

Tips & Tricks

Here are five handy tips to elevate your pico de gallo:

Use Fresh Ingredients: Always opt for the freshest tomatoes, cilantro, and peppers for the best flavor.
Taste as You Go: Make adjustments based on your palate. Personalize the heat level or acidity to your liking.
Let It Rest: Allowing it to sit lets flavors meld, enhancing the overall taste.
Experiment with Variations: Add diced avocados for creaminess, or introduce mango for sweetness.
Store Properly: If you have leftovers, store in an airtight container. It’s great on day two, but if you have too many juices, you can strain a bit for the perfect consistency.

Nutrition Information

One serving of pico de gallo (about 2 tablespoons) typically contains:

Calories: 15
Carbohydrates: 3g
Protein: 0.5g
Fat: 0g
Fiber: 0.5g
Sugar: 1g
Vitamin C: 10% of the Daily Value (DV)

This makes it a healthy addition to meals without the guilt!

How Can You Store This Pico de Gallo?

To keep your pico de gallo fresh, here are some guidelines:

Refrigerate Immediately: Store any leftovers in an airtight container. It can last in the fridge for about 2 to 3 days.
Avoid Excess Liquid: If the salsa becomes too watery, drain some of the excess liquid before serving again.
Freezing: While not recommended for fresh tastes, you can freeze pico de gallo for later use.

Alternative Ingredient Choices

If you’re missing some ingredients, here are some great substitutions:

Tomatoes: Canned diced tomatoes can work. Just drain them well to avoid excess liquid.
Onions: Green onions are a great alternative; they’ll add a milder onion flavor with a different crunch.
Jalapeños: If heat is not your thing, consider using bell peppers for a crunchy sweetness instead.

Pico de Gallo

Elaine Gordon

Print Recipe Pin Recipe

Prep Time 15

Course dip

Cuisine Mexican

Servings

Calories 15 kcal

Equipment

Bowls

Ingredients

1 cup finely minced sweet white onion about 1 small onion
1 small clove garlic finely grated
1 medium jalapeño or serrano pepper finely chopped (remove ribs and seeds for less heat)
1 ½ pounds vine-ripened red tomatoes about 8 small or 4 large, diced
¼ cup freshly squeezed lime juice
½ cup chopped fresh cilantro leaves from about 1 small bunch
¾ teaspoon fine sea salt or more to taste
½ teaspoon ground cumin this adds warmth and depth