Pico De Gallo

Pico de Gallo is a beloved Mexican salsa, featuring a vibrant mix of fresh tomatoes, onions, cilantro, and lime juice. Perfect as a refreshing dip, it complements tortilla chips, tacos, quesadillas, fajitas, and other Mexican dishes beautifully.

Course Appetizer, Dips & Condiments

Cuisine Mexican

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 5

Resting Time 30

Total Time 45

Servings servings

Calories 29

Author Sangeetha Vel

Ingredients

1½ lb Tomato Roma, or plum
½ White Onion or red onion, medium size
1 bunch Cilantro Leaves small bunch
1 Jalapeno Peppers seeds and veins removed then diced
2 tbsp Garlic minced
1 Lime juiced
¾ tsp Black Pepper Powder
Salt to taste

US Customary - Metric

Instructions

Making Pico De Gallo

Start by washing and drying your tomatoes. Remove the stem area and any blemishes. Finely chop them into small, even pieces to ensure a consistent texture. Transfer to a mixing bowl.
Peel and finely dice the onion, then add it to the bowl with the tomatoes.
Take a small bunch of cilantro leaves, wash, dry, and finely chop them. Use mostly leaves, as stems can be bitter. Add to the bowl.
Remove the stems from the jalapeño peppers and slice them in half. If you prefer less heat, wear gloves to remove the seeds and veins before dicing. Adjust the amount of jalapeños to your liking and add to the bowl. For extra heat, leave some seeds and veins intact.
Finally, add minced garlic, freshly squeezed lime juice, black pepper, and salt to the bowl. Mix everything well to ensure the flavors combine thoroughly. Cover the bowl with plastic wrap or a lid and let the Pico de Gallo rest in the refrigerator for at least 30 minutes before serving.

Serving

Serve this vibrant and flavorful Pico de Gallo with tortilla chips, tacos, quesadillas, Mexican rice, or your favorite Mexican-inspired dishes for a delicious addition to any meal. For more pairing ideas, be sure to check out our Serving Suggestions section below.

Notes

Here are my top tips to ensure you make the perfect Pico de Gallo every time:

Fresh Ingredients: Start with fresh, ripe tomatoes, as they are the centerpiece of this salsa. Opt for firm, vibrant tomatoes with a slightly sweet aroma to ensure the best flavor.
Uniform Chopping: Keep your chopping uniform. Aim for a small, even dice when cutting the tomatoes, onions, and jalapeño peppers. This helps in achieving a consistent flavor and a more enjoyable texture.
Adjust Spiciness: Tailor the heat to your taste. Adjust the amount of jalapeño peppers to suit your spice preference. For milder salsa, remove the seeds and veins; leave them in if you prefer a spicier kick.
Balance Flavors: This recipe provides a well-balanced mix of flavors, but feel free to fine-tune the minced garlic, lime juice, black pepper, and salt according to your preferences. Taste and adjust the seasonings until everything is just right for your palate.
Handling Heat: If you're sensitive to spice, consider wearing gloves while handling jalapeños to avoid irritation. Always wash your hands thoroughly after preparation to ensure no residual spicy oils, which cause the heat, remain on your skin.
Optimal Serving Time: For a sharper, crisper salsa, enjoy your Pico de Gallo soon after preparation. For deeper, more blended flavors, let it marinate in the refrigerator overnight. The best time to enjoy it depends on your taste preference for texture and flavor.
Drain Excess Liquid: To maintain the best texture, drain off any excess liquid from the tomatoes before serving. This keeps the salsa from becoming too watery.
Creative Add-Ins: Personalize your salsa with a variety of extras. Consider adding creamy avocado, tangy mango, sweet corn, crisp bell peppers, juicy pineapple, refreshing cucumber, and spicy radishes. Don't hesitate to experiment with different herbs like mint, basil, or parsley to find your favorite combination.

Nutrition

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