Pico de Gallo
Pico de Gallo, also known as salsa fresca, is a fresh, flavorful Mexican condiment that’s perfect for tacos, chips, or as a vibrant side dish. Made with ripe Roma tomatoes, crisp onion, spicy jalapeños, and a squeeze of lime, this recipe is quick to prepare and packed with bold flavors. Its simplicity and versatility make it a staple in Mexican cuisine.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Appetizer/Condiment
- Cuisine: Mexican
Ingredients
- 1 pound ripe Roma tomatoes, finely diced
- 1 medium white onion, finely diced
- 2 large jalapeños, seeds and veins removed, finely diced
- ⅓ cup tightly packed cilantro, finely chopped
- ¼ cup lime juice (about 2 limes)
- 1 clove garlic, minced
- ¾ teaspoon kosher salt (plus more to taste)
Substitutions:
- Use plum or cherry tomatoes if Roma tomatoes are unavailable.
- Swap white onion for red onion for a milder flavor.
- Serrano peppers can be used instead of jalapeños for extra heat.
Ingredient Notes: Always use fresh produce for the best flavor. Seed the tomatoes to avoid excess liquid and ensure cilantro is vibrant green.
Instructions
- Prepare Ingredients: Wash all produce thoroughly. Dice the Roma tomatoes after removing seeds and core to prevent excess liquid. Chop onion, jalapeños (seeded and deveined), garlic, and cilantro finely. Tip: Uniform chopping ensures even flavor distribution.
- Mix & Marinate: In a large mixing bowl, combine onion, jalapeños, garlic, lime juice, and salt. Let sit for 5 minutes to allow the lime juice to mellow the onion and infuse the jalapeños with flavor.
- Combine & Adjust: Add the diced tomatoes and cilantro to the bowl. Toss gently until well mixed. Taste and adjust salt or lime juice as needed.
- Serve or Chill: Serve immediately or refrigerate for at least 15 minutes to let flavors meld together. Pro Tip: Use a slotted spoon when serving to leave behind excess liquid.
Notes
Serving Suggestions:
Serve Pico de Gallo with tortilla chips as a dip or use it as a topping for tacos, grilled chicken, scrambled eggs, or nachos. Pair it with guacamole for an irresistible combo.
Tips & Tricks:
- Roll limes before juicing to extract maximum juice.
- For less spice, use only one jalapeño or substitute with bell peppers.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute juices—no reheating needed! Freezing is not recommended as it affects texture.
Find it online: https://mexicanrecipe.info/pico-de-gallo/