Pico De Gallo Recipe

There’s something about the vibrant dance of fresh ingredients that makes crafting Pico de Gallo feel like a celebration in a bowl—tomatoes bursting with juiciness, jalapeños bringing just the right heat, and cilantro adding that signature flair. It’s all about capturing the essence of freshness and zest in every bite!

Pico de Gallo is an essential part of any meal, just like salsas, so you want to keep some on hand. It is what I consider to be the most wholesome, vibrant, refreshing condiment.

Its cooling flavor is a perfect counterpoint to a warm, hearty meal.

Pico De Gallo Recipe Ingredients

• Roma Tomatoes: Low in calories, high in vitamins A and C for strong immunity.
• Onion: Provides antioxidants and sulfur compounds for heart health.
• Jalapeño Peppers: Contains capsaicin, which boosts metabolism and adds heat.
• Cilantro: Rich in antioxidants, aids in digestion, and brightens the flavor.
• Lime Juice: High in vitamin C, adds a refreshing citrus zest to the dish.

Pico De Gallo Recipe Ingredient Quantities

• 4 ripe Roma tomatoes, diced
• 1/2 medium onion, finely chopped
• 1-2 jalapeño peppers, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this Pico De Gallo Recipe

1. Begin by giving the Roma tomatoes and the jalapeño peppers a good wash under running water. Make sure to clean them thoroughly.

2. Cut the Roma tomatoes into small, even pieces, and put them into a medium-sized mixing bowl.

3. Take a medium onion. Chop it finely. Use half of this finely chopped onion. It goes into a bowl with diced tomatoes.

4. Slice the jalapeño peppers carefully. If you desire less heat, remove the seeds. Then finely chop the jalapeños. Now add the chopped jalapeños to the bowl.

5. Wash the fresh cilantro, dry it well, and chop it to yield 1/4 cup. Then add the cilantro to the mixture in the bowl.

6. Slice a lime down the middle and press the halves of the juice from the squeezed lime into the tomato and onion mixture. Make sure the lime juice coats the entire medley as you mix and mingle all the ingredients.

7. Sprinkled 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the mixture.

8. Carefully mix all the components together until thoroughly united, giving the distinct tastes a chance to blend.

9. Sample the Pico de Gallo and adjust the seasoning, if necessary, with extra salt or lime juice.

10. Let the Pico de Gallo sit at room temperature for at least 15-20 minutes before serving to deepen the taste. Serve it fresh with any of these Mexican staples: tacos, enchiladas, or tamales. Or just scoop it up with tortilla chips.

Pico De Gallo Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Medium-sized mixing bowl
4. Measuring spoons
5. Citrus juicer or reamer
6. Spoon for mixing
7. Colander or strainer (for washing produce)
8. Paper towels or clean cloth (for drying cilantro)

FAQ

• Q: Can I use a different type of tomato?A: Yes, any ripe, juicy tomato variety you like is fine, but for their firm texture, it’s hard to beat Roma tomatoes.
• Q: How do I make the Pico de Gallo less spicy?1. Take out the seeds and membranes from the jalapeño peppers, or use just one pepper instead of two if you want to reduce the heat.
• Q: Can I make Pico de Gallo in advance?A: Certainly! It can be made a few hours in advance. Just store it in an air-tight container, mix well, and enjoy!
• Q: How long will Pico de Gallo last in the fridge?A: It can last up to 3 days when kept fresh in the refrigerator. It’s uncertain how long it will stay fresh if kept in a different environment.
• Q: Can I freeze Pico de Gallo?A: Not recommended is freezing because it changes the texture of the ingredients that are fresh and can make them watery when thawed.
• Q: What can Pico de Gallo be served with?It complements well with tacos, burritos, tortilla chips, grilled meats, and as a fresh salad or sandwich topper.

Pico De Gallo Recipe Substitutions and Variations

Tomatoes: Substitute with cherry tomatoes or heirloom tomatoes for a flavorful, textured alternative.
Red onion can be used for a mildly sweet taste, while green onion can be used for a more delicate flavor.
Jalapeño Peppers: Substitute with more heat by using serrano peppers, or replace with bell peppers for a milder version.
Cilantro: Use parsley if you do not want the herbal note that cilantro provides. Or leave it out altogether.
Lime Juice: Substitute lemon juice for lime juice to obtain a differentiated citrus flavor in recipes where lime juice is called for.

Pro Tips

1. Use High-Quality Ingredients For the best flavor, use fresh, ripe Roma tomatoes and make sure your cilantro is vibrant and aromatic. Fresh ingredients will make your Pico de Gallo shine.

2. Balance Flavors Adjustments As you sample the Pico de Gallo, you can adjust the balance of flavors by adding more lime juice for acidity, salt to enhance flavors, or jalapeño for heat. Tweak these based on your taste preferences and the spiciness of the peppers.

3. Seed Tomatoes for Less Juiciness If you prefer a less watery Pico de Gallo, consider removing the seeds and excess pulp from the tomatoes before dicing them. This will create a thicker, chunkier texture that’s perfect for scooping.

4. Resting Time for Flavor Development Allowing the mix to sit for a little longer than the recommended 15-20 minutes will let the flavors meld even more, resulting in a more cohesive and richer taste.

5. Uniform Chopping for Consistency Try to dice and chop the ingredients uniformly. This not only makes the Pico de Gallo look aesthetically pleasing but also ensures that every bite has a bit of each ingredient and flavor.