Fresh Homemade Pico de Gallo Recipe
Pico de Gallo, also known as salsa fresca, is a fresh, uncooked Mexican salsa made with chopped tomatoes, onions, cilantro, jalapeno, lime juice, and salt. It’s a vibrant, zesty condiment that pairs perfectly with tacos, grilled meats, eggs, or even as a dip for tortilla chips. This simple yet flavorful dish comes together in minutes and is a staple in Mexican cuisine.
Recipe Details
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4-6
Difficulty: Easy
Ingredients
4 medium tomatoes, diced (Roma tomatoes work best)
½ medium red onion, finely chopped
1-2 jalapenos, finely chopped (adjust based on spice preference)
¼ cup fresh cilantro, chopped
1-2 tbsp lime juice, freshly squeezed
½ tsp salt, or to taste
1 small garlic clove, minced (optional)
Instructions
1. Prepare the Ingredients:
Dice the tomatoes into small, uniform pieces to ensure even flavor distribution.
Finely chop the onion and jalapeno (remove seeds for less heat).
Chop the cilantro and mince the garlic (if using).
2. Mix Everything Together:
In a medium bowl, combine the tomatoes, onion, jalapeno, cilantro, and garlic.
Squeeze fresh lime juice over the mixture and add salt.
3. Let It Rest :
Let the Pico de Gallo sit for 5-10 minutes to allow the flavors to meld.
4. Taste & Adjust:
Adjust salt, lime juice, or spice level as needed.
5. Serve & Enjoy:
Serve fresh with tortilla chips, tacos, grilled chicken, or any dish that could use a fresh flavor boost!
Notes & Tips
Best Tomatoes: Roma tomatoes are ideal due to their firm texture and lower moisture content. If using juicy tomatoes, remove some seeds to prevent excess liquid.
Spice Level: Adjust the heat by adding more or fewer jalapenos. For extra heat, leave the seeds in.
Storage: Pico de Gallo is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 2 days. The flavors will continue to develop, but the texture may become softer.
Enhancements: Add diced avocado, mango, or cucumber for a twist on the classic recipe.
Make It a Meal: Use as a topping for grilled fish, steak, or even scrambled eggs for a fresh and healthy addition.
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh?
A: Fresh tomatoes are highly recommended for the best texture and flavor, but if you must use canned, drain them well to remove excess liquid.
Q: How do I make it less spicy?
A: Remove the jalapeno seeds and ribs or substitute bell pepper for a milder flavor.
Q: Can I make Pico de Gallo ahead of time?
A: Yes! You can prepare it a few hours in advance and store it in the fridge. However, for the freshest taste, consume it within 24 hours.
Q: What’s the difference between Pico de Gallo and salsa?
A: Pico de Gallo is chunkier and less watery than traditional blended salsa, which has a smoother consistency.
Q: Can I freeze Pico de Gallo?
A: Freezing is not recommended as it will change the texture and make it mushy when thawed.
Nutritional Information
Calories: 15
Carbohydrates: 3g
Protein: 0.5g
Fat: 0g
Fiber: 1g
Sodium: 120mg
Vitamin C: 10% DV
Pico de Gallo is a quick, refreshing, and healthy addition to any meal. It’s easy to customize and packed with flavor. Whether you’re serving it as a dip, a topping, or a side, this simple recipe will bring fresh, zesty brightness to your table.