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Learn to make this delicious Pico de Gallo, also known as Salsa Fresca. This delicious fresh Mexican salsa is made with simple ingredients like tomatoes, onions, jalapenos, and cilantro. Perfect for topping tacos, chips, or adding to your favorite dishes.
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I make Pico de Gallo every time I make Mexican food. It’s quick and easy to make with simple ingredients I always have on hand in my fridge or fresh tomatoes and onions from my garden in the summer. My family loves it and always requests it as a side dish.
When I make these delicious beef tacos or any other Mexican dish, I make a big batch of this salsa fresca, along with guacamole and cilantro lime rice. It’s the perfect easy and quick dinner.
What is Pico de Gallo
Pico de Gallo is also known as salsa fresca (fresh salsa), salsa cruda (raw salsa), salsa huevona (lazy salsa), salsa mexicana (Mexican sauce) and lastly, salsa bandera (flag sauce) because it is red, white and green like the Mexican flag. This fresh salsa, a staple in Mexican cuisine, is a fresh, zesty, and invigorating mix of finely chopped tomatoes, onions, cilantro, jalapeño peppers, lime juice, and salt. The name translates to “rooster’s beak,” but don’t let that deter you. This vibrant condiment is a fiesta of flavors that enlivens any dish it accompanies. Its simplicity is deceptive; the interplay of crisp vegetables and citrusy zest creates an explosion of taste that is both refreshing and satisfying.
Pico de Gallo vs Salsa
While Pico de Gallo and salsa might seem interchangeable, they each bring their own unique charm to the table. Salsa often has a smoother, saucier consistency, with ingredients that can be roasted or blended, creating a variety of textures and flavors ranging from mild to fiery. Pico de Gallo, on the other hand, is chunky and raw, celebrating the purity of its fresh ingredients. It’s not submerged in liquid; instead, it allows each component to shine through in its natural state, offering a bright, crunchy contrast.
Ingredients Needed
To create homemade Pico de Gallo, you’ll need:
- Ripe Roma tomatoes – It’s best to use Roma tomatoes as they have less juice compared to other tomatoes. Alternatively, you can also use cherry tomatoes.
- White or red onions – You can use either white or red onions.
- Fresh cilantro – Adds a fresh flavor that pairs well with the lime juice. You can omit it if you’re not a fan or substitute with parsley.
- Jalapeño or serrano peppers – decrease or omit the jalapeno pepper if sensitive to spice, or add another one if you love heat.
- Fresh lime juice – don’t omit it. It adds a lot of flavor and freshness to the recipe.
- Salt to taste
- Optional add-ins: garlic, avocado, or a pinch of cumin to add depth and complexity.
Step By Step Instructions
- Chop the ingredients: Dice the tomatoes into small, even pieces. Aim for a balance between bite-sized and small enough to blend well with the other ingredients.
- Mix: In a bowl, combine the tomatoes, onions, peppers, and cilantro
- Season everything: Squeeze fresh lime juice over the mixture and sprinkle with salt. Stir gently to ensure everything is well mixed.
- Let it rest: Allow the Pico de Gallo to rest for about 15 minutes. This resting period lets the flavors meld beautifully.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Fresh Ingredients: Always use the freshest ingredients possible. This makes a world of difference in flavor.
- Uniform Chopping: Try to keep your chopping uniform. This ensures a consistent texture and flavor in each bite.
- Season Gradually: Add salt and lime juice gradually, tasting as you go. This helps you find the perfect balance.
- Resting Time: Don’t skip the resting time. It’s crucial for allowing the flavors to develop fully.
Variations On The Traditional Recipe
Pico de Gallo is incredibly versatile. You can tweak it to suit your taste or the dish it’s accompanying:
- Fruit Pico: Add diced mango or pineapple for a sweet and spicy twist.
- Avocado: Mix in chunks of avocado for a creamier texture.
- Garlic: Add minced garlic for a sharper, more robust flavor.
- Cucumber: Incorporate diced cucumber for added crunch and freshness.
Storage and Make Ahead Tips
Pico de Gallo is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. The flavors continue to develop, but the tomatoes may release more juice over time.
If making ahead, consider keeping the lime juice and salt separate until just before serving to maintain the freshest taste and texture.
Serving Suggestions
Pico de Gallo is a versatile accompaniment that can elevate many dishes:
- Tacos: Sprinkle generously over any taco for added freshness. Try it with beef tacos, chicken tacos, shrimp tacos or salmon tacos.
- Delicious topping for other mexican dishes: Breakfast Burritos, Tostadas, Taquitos, Enchiladas, Nachos
- Grilled Meats: Serve alongside grilled or baked chicken, steak, or fish for a zesty contrast.
- Salads: Toss into green salads or grain bowls for extra flavor. Try it with Taco Salad or Taco Bowl
- Appetizers: Serve with tortilla chips as a simple, delicious dip.
FAQ
Frequently Asked Questions
Absolutely! Roma tomatoes are commonly used, but cherry tomatoes or heirlooms can add a unique twist.
Remove the seeds and membranes from the jalapeños or use a milder pepper like a bell pepper.
Drain excess liquid before serving, or use a slotted spoon to serve.
It’s not recommended to freeze Pico de Gallo as the texture of the tomatoes and onions will change, becoming mushy upon thawing.
More Mexican Recipes
Appetizers + Snacks
Perfect Classic Guacamole
Side Dishes
Instant Pot Spanish Rice
Main Dishes
Baked Chicken Fajitas
Main Dishes
Tacos
Pico de Gallo
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Ingredients
- 4 Roma tomatoes, diced
- 1 small red onion, finely diced
- 1 jalapeno, ribs and seeds removed, finely chopped
- ½ cup fresh cilantro (about 1 bunch), finely chopped
- ¼ cup lime juice
- ½ teaspoon salt, to taste
Instructions
- In a medium serving bowl, combine the tomatoes, red onion, jalapeno and cilantro.
- Add lime juice and salt, and stir everything together. Taste, and add more salt if necessary.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
- Wait for 15 minutes to let all the flavors meld. But if you can't wait to dig in, serve it with tortilla chips and enjoy!
Notes
- Fresh Ingredients: Always use the freshest ingredients possible. This makes a world of difference in flavor.
- Uniform Chopping: Try to keep your chopping uniform. This ensures a consistent texture and flavor in each bite.
- Season Gradually: Add salt and lime juice gradually, tasting as you go. This helps you find the perfect balance.
- Resting Time: Don’t skip the resting time. It’s crucial for allowing the flavors to develop fully.
