Hello, fellow food enthusiasts! Today, I’m excited to share a refreshing and incredibly easy recipe with you – Pico de Gallo. Whether you’re topping tacos, garnishing nachos, or simply scooping it up with tortilla chips, this classic Mexican salsa will add a burst of flavor to any dish. Ready to spice up your meals? Let’s get started!

2. Introduction
Pico de Gallo, often referred to as “salsa fresca” or “salsa cruda,” is a staple in Mexican cuisine. Unlike traditional blended salsas, this chunky version uses fresh ingredients like ripe tomatoes, onions, cilantro, and lime juice. One bite and you’ll appreciate its bright, tangy flavor profile. Plus, it’s versatile, low in calories, and packed with health benefits. Let me share a personal tip: My family loves this with grilled fish tacos—it’s a match made in culinary heaven!

3. Ingredients
To prepare this comforting Pico de Gallo recipe, you’ll need:

4 ripe tomatoes, diced
1 small onion, finely chopped
2 jalapeño peppers, diced (remove seeds for less heat)
1/4 cup fresh cilantro leaves, chopped
Juice of 1 lime
Salt to taste

Feel free to adjust the heat by adding more jalapeños or substituting serrano peppers. For a twist, try adding diced avocado or mango for a sweet touch!

4. How to Make Pico de Gallo
Follow these steps to create your own delicious Pico de Gallo:

Dice the tomatoes, onion, and jalapeño peppers into small pieces.
Finely chop the cilantro leaves.
In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
Squeeze fresh lime juice over the mixture and add salt to taste.
Gently toss everything together until well combined.
Let the Pico de Gallo sit at room temperature for about 15-20 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary before serving.

Pro Tip: Always use fresh lime juice for the best flavor. If you prefer a smoky edge, try roasting your jalapeños before dicing them.

5. Helpful Tips
Here are a few handy tips to make sure your Pico de Gallo turns out perfectly every time:

Tomatoes: Use ripe, but firm tomatoes to avoid too much liquid in your salsa.
Balance: If your mixture feels too acidic, a pinch of sugar can balance the flavors.
Texture: Chop ingredients as evenly as possible for a consistent texture.

6. Cooking Tips
While no cooking is involved, here are a few extra pointers for mastering this recipe:

Knife skills: A sharp knife makes chopping easier and gives your salsa a cleaner look.
Adjusting the spice level: For a milder Pico de Gallo, remove the seeds and membranes from your jalapeños.

7. Serving Suggestions
Pico de Gallo is an incredibly versatile condiment. Here’s how you can serve it:

As a topping for tacos, fajitas, or burritos.
With grilled meats like chicken, beef, or fish.
Alongside tortilla chips as a vibrant party appetizer.
Try it on scrambled eggs or as a fresh salad topper for extra flavor!

Presentation Tip: Serve in a colorful bowl to highlight its beautiful colors.

8. Nutritional Information
This Pico de Gallo recipe is not only tasty but also nutritious!

Calories: 15 (per 1/4 cup serving)
Carbohydrates: 4g
Protein: 1g
Fat: 0g
Sodium: 50mg
Fiber: 1g
Sugars: 2g
Vitamin A: 10% of daily value
Vitamin C: 20% of daily value
Calcium: 1% of daily value
Iron: 2% of daily value

Enjoy a guilt-free dip that’s packed with nutrients!

9. Storage and Leftovers
Here’s how to store and enjoy your leftovers:

Refrigerate: Store Pico de Gallo in an airtight container in the refrigerator for up to 2 days.
Reheat: No reheating is required, but always stir before serving to redistribute the juices.

Tip: Fresh Pico de Gallo tastes best, so try to consume it within the first day for optimal flavor.

10. Frequently Asked Questions (FAQs)

Can I make Pico de Gallo ahead of time?
Absolutely! You can prepare Pico de Gallo up to a day in advance. The flavors will continue to develop, but be mindful that tomatoes may release more liquid over time.
Can I freeze Pico de Gallo?
Freezing isn’t recommended, as the texture of the fresh ingredients, particularly the tomatoes, will change.

11. Related Recipes
Here are some other fresh and easy recipes that pair beautifully with Pico de Gallo:

For more, check out the full recipe sitemap here.

12. Conclusion
Now that you know how to make Pico de Gallo, it’s time to give it a try! This simple yet vibrant salsa is sure to impress your family and friends. Whether you’re enjoying it as a dip or using it to elevate your favorite Mexican dishes, you can’t go wrong with this recipe. Let me know how it turns out for you, and don’t forget to experiment with your own variations!

The Best Pico de Gallo Recipe

Author: Anna

Print Recipe

Description

Ingredients

Scale

To prepare this comforting Pico de Gallo recipe, you’ll need:

4 ripe tomatoes, diced
1 small onion, finely chopped
2 jalapeño peppers, diced (remove seeds for less heat)
1/4 cup fresh cilantro leaves, chopped
Juice of 1 lime
Salt to taste

Instructions

4. How to Make Pico de Gallo
Follow these steps to create your own delicious Pico de Gallo:

Dice the tomatoes, onion, and jalapeño peppers into small pieces.
Finely chop the cilantro leaves.
In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
Squeeze fresh lime juice over the mixture and add salt to taste.
Gently toss everything together until well combined.
Let the Pico de Gallo sit at room temperature for about 15-20 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary before serving.

Notes

Here are a few handy tips to make sure your Pico de Gallo turns out perfectly every time:

Tomatoes: Use ripe, but firm tomatoes to avoid too much liquid in your salsa.
Balance: If your mixture feels too acidic, a pinch of sugar can balance the flavors.
Texture: Chop ingredients as evenly as possible for a consistent texture.