Pico de Gallo, also known as salsa fresca or salsa cruda, is a fresh, uncooked mixture of chopped tomatoes, onions, cilantro, jalapeños, and lime juice. It’s a staple in Mexican cuisine and a versatile condiment that adds a burst of fresh flavor to any dish. Perfect for tacos, chips, grilled meats, and more, this simple yet delicious recipe will quickly become a favorite.
Ingredients
- 4 medium red tomatoes, diced
- 1 cup medium red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- ½ cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- ½ tsp minced garlic
- Salt, to taste
- Black pepper, to taste
Instructions
Step 1: Prepare the Ingredients
- Dice the Tomatoes:
- Wash and dice the tomatoes into small, even pieces. Place them in a large mixing bowl.
- Chop the Onion:
- Finely chop the red onion and add it to the bowl with the tomatoes.
- Chop the Jalapeno:
- Remove the seeds and finely chop the jalapeno pepper. Add it to the mixing bowl.
- Chop the Cilantro:
- Roughly chop the fresh cilantro and add it to the bowl.
- Mince the Garlic:
- Mince the garlic and add it to the mixture.
Step 2: Combine the Ingredients
- Mix Ingredients:
- In the mixing bowl, combine the diced tomatoes, chopped onion, chopped jalapeno, minced garlic, and chopped cilantro.
Step 3: Season the Pico De Gallo
- Add Lime Juice:
- Pour the fresh lime juice over the ingredients in the bowl.
- Season:
- Add salt and black pepper to taste. Start with a small amount and adjust according to your preference.
Step 4: Mix and Serve
- Mix Well:
- Gently mix all the ingredients until they are well combined. Be careful not to mash the tomatoes.
- Chill:
- For best flavor, let the Pico de Gallo sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve:
- Serve your Pico de Gallo with tortilla chips, tacos, grilled meats, or as a topping for your favorite dishes.
Cooking Notes and Tips
- Tomato Choice:
- Use ripe, firm tomatoes for the best flavor and texture. Roma tomatoes are a great option, but any variety will work.
- Adjusting Heat:
- If you prefer a spicier Pico de Gallo, leave some of the seeds in the jalapeno or add an extra pepper. For a milder version, you can omit the jalapeno altogether or use a milder pepper like a poblano.
- Herb Variations:
- While cilantro is traditional, you can experiment with other fresh herbs like parsley or basil for a different flavor profile.
Variations
Keto Version
This recipe is naturally keto-friendly as it is low in carbs. Enjoy it as a topping for grilled meats or with keto-friendly chips.
Low-Carb Version
Pico de Gallo is already a low-carb condiment, making it perfect for those on a low-carb diet. Pair it with low-carb tortillas or as a topping for cauliflower rice bowls.
FAQs
Q: How long does Pico de Gallo last in the refrigerator? A: Pico de Gallo is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together more over time, but the tomatoes might release some liquid.
Q: Can I freeze Pico de Gallo? A: Freezing Pico de Gallo is not recommended as the texture of the tomatoes and onions will become mushy upon thawing.
Q: What are some ways to use Pico de Gallo? A: Pico de Gallo is versatile and can be used as a topping for tacos, nachos, burritos, grilled meats, scrambled eggs, or as a dip with tortilla chips.
Q: Can I use lemon juice instead of lime juice? A: Yes, you can substitute lime juice with lemon juice if that’s what you have on hand. The flavor will be slightly different but still delicious.
Q: Is Pico de Gallo healthy? A: Yes, Pico de Gallo is a healthy condiment that is low in calories, packed with vitamins and antioxidants, and made with fresh, whole ingredients.
Pico de Gallo is a fresh, vibrant, and healthy condiment that enhances the flavor of many dishes. This easy-to-make recipe is perfect for adding a zesty kick to your meals. Whether you’re serving it with chips at a party or using it as a topping for your favorite Mexican dishes, Pico de Gallo is sure to be a hit
