Pico de Gallo

Pico de Gallo, also known as salsa fresca or fresh salsa, is a simple yet flavorful Mexican condiment made with fresh tomatoes, onions, cilantro, jalapeños, and lime juice. It’s the perfect addition to tacos, nachos, or grilled meats, adding a burst of freshness and zest to any dish.

Why You’ll Love This Recipe

• Quick and easy to prepare with just a few fresh ingredients.
• A healthy and low-calorie addition to any meal.
• Bursting with bright, vibrant flavors.
• Versatile as a dip, topping, or side dish.
• Perfect for meal prep and stays fresh for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes, diced (Roma or vine-ripened preferred)
• Onion, finely chopped (white or red)
• Jalapeño or serrano pepper, finely chopped (seeds removed for less heat)
• Fresh cilantro, chopped
• Lime juice, freshly squeezed
• Salt and pepper to taste

Directions

1. Prepare the ingredients: Dice the tomatoes and onions into small, even pieces. Finely chop the jalapeño or serrano pepper and cilantro.
2. Combine: In a medium mixing bowl, combine the diced tomatoes, onions, jalapeño, and cilantro.
3. Season: Add freshly squeezed lime juice, salt, and pepper. Stir well to combine.
4. Let it rest: For the best flavor, let the Pico de Gallo sit for 15-20 minutes to allow the flavors to meld together.
5. Serve: Serve fresh as a topping, dip, or side dish.

Servings and Timing

• Servings: 4-6
• Preparation time: 10 minutes

Variations

• Mild version: Omit the jalapeño or use a milder pepper like Anaheim.
• Extra spicy: Add more jalapeños, serrano peppers, or even a splash of hot sauce.
• Fruit twist: Mix in diced mango, pineapple, or avocado for a unique flavor.
• Garlic lovers: Add a clove of minced garlic for an extra layer of flavor.
• Zesty kick: Include a splash of orange juice or a pinch of cumin for a different twist.

Storage/Reheating

• Refrigeration: Store Pico de Gallo in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as freezing alters the texture of fresh tomatoes.

FAQs

1. What type of tomatoes are best for Pico de Gallo?

Roma tomatoes are ideal because they are firm and less watery, but any ripe tomato will work.

2. Can I use dried cilantro instead of fresh?

Fresh cilantro is highly recommended for the best flavor, but dried can be used in a pinch.

3. How do I make it less watery?

Remove the seeds and excess juice from the tomatoes before dicing.

4. Can I make Pico de Gallo in advance?

Yes, it tastes even better after sitting for a few hours as the flavors meld together.

5. How do I adjust the spice level?

Remove the seeds and membranes from the jalapeños for a milder flavor, or add extra for more heat.

6. Can I use lemon juice instead of lime juice?

Yes, lemon juice works as a substitute, but lime juice provides a more authentic flavor.

7. What dishes pair well with Pico de Gallo?

Tacos, grilled chicken, fish, nachos, burritos, rice bowls, or even scrambled eggs.

8. Can I use a food processor?

Yes, but pulse gently to avoid making the mixture too watery or mushy.

9. Is Pico de Gallo gluten-free?

Yes, this recipe is naturally gluten-free and vegan.

10. How do I fix overly salty Pico de Gallo?

Add more diced tomatoes or a splash of lime juice to balance the flavors.

Conclusion

Pico de Gallo is a refreshing and versatile condiment that adds a burst of flavor to any meal. Its vibrant colors and fresh ingredients make it a favorite at parties, family dinners, or casual gatherings. Whether served as a dip or a topping, this quick and easy recipe is sure to become a go-to in your kitchen!

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