Discover how to make fresh Pico de Gallo, a vibrant Mexican salsa perfect for snacks and meals. Try this easy recipe to add bold flavor today.
Pico de Gallo
Pico de Gallo is a classic Mexican salsa that brings fresh and vibrant flavors to any snack or meal. In this recipe, you’ll learn how to create this easy, no-cook dip using simple ingredients like tomatoes, onions, jalapeños, and cilantro. It’s perfect for topping tacos, dipping chips, or adding a fresh zing to your favorite dishes. This fresh salsa offers a great balance of tang, spice, and brightness that elevates any bite.
Why You’ll Love It
This Pico de Gallo recipe is quick to make and doesn’t require any cooking, making it a go-to for busy days or last-minute gatherings. The use of fresh, minimally processed ingredients means you get crisp, clean flavors that store-bought options often miss. Plus, it’s naturally vegan, gluten-free, and low-calorie, so it fits well into most diets.
Ingredients
- 4 ripe tomatoes, diced (Roma or vine-ripened tomatoes work best)
- 1/2 white onion, finely chopped (red onion can be used for a milder flavor)
- 1 jalapeño, seeded and minced (adjust for spice preference)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (freshly squeezed for best taste)
- Salt to taste
Step-by-Step Instructions
- Start by washing and dicing the tomatoes into small, even pieces.
- Finely chop the white onion and jalapeño, being careful to remove the seeds if you prefer less heat.
- Place the tomatoes, onion, jalapeño, and chopped cilantro in a medium bowl.
- Squeeze the juice of one lime over the mixture.
- Add salt to taste and stir gently to combine all ingredients evenly.
- Let the salsa rest for about 10 minutes to allow the flavors to meld before serving.
Looking for more quick snack ideas? Check out our Easy Weeknight Dinners and Healthy Snack Ideas for more inspiration.
Expert Tips
Use high-quality, ripe tomatoes for the best flavor and texture. If you don’t have fresh cilantro, parsley can be a mild substitute. To reduce heat, remove all the seeds and membranes from the jalapeño. For an extra kick, leave some seeds in. Pico de Gallo tastes best fresh but can be made a few hours ahead and stored in the fridge to deepen the flavors.
Storage
Store Pico de Gallo in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it will change the texture and release extra liquid. If it becomes watery, drain the excess liquid before serving.
Variations
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free.
- Add Fruit: Add diced mango or pineapple for a sweet twist.
- Spicy: Use serrano peppers instead of jalapeños for more heat.
- No Onion: Substitute with green onions or omit for a milder taste.
FAQ
- What is Pico de Gallo?
- Pico de Gallo is a fresh Mexican salsa made with diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt. It’s often served as a dip or topping.
- Can I make Pico de Gallo ahead of time?
- Yes, making it a few hours ahead allows the flavors to meld, but it should be eaten within 3 days when refrigerated.
- Is Pico de Gallo spicy?
- The spice level depends on the amount and type of chili used. Jalapeños provide mild to moderate heat.
- Can I use canned tomatoes?
- Fresh tomatoes are preferred for Pico de Gallo due to their crispness and flavor, but in a pinch, well-drained canned tomatoes can work.
- How should I serve Pico de Gallo?
- Pico de Gallo pairs well with chips, tacos, grilled meats, and more. It freshens up any dish with bright, zesty flavor.
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For more authentic Mexican flavors, explore trusted culinary sites like Food Network and try our Homemade Salsa Recipes.
