If you’re looking for a fresh, vibrant topping to elevate your favorite dishes, look no further than pico de gallo! This classic Mexican salsa, also known as salsa fresca, is the perfect combination of zesty, tangy, and spicy. Whether you’re serving it with tacos, tortilla chips, or grilled meats, homemade pico de gallo is easy to make and full of flavor.
In this blog post, we’ll show you how to make pico de gallo from scratch, share tips for perfecting it, and explore creative ways to enjoy it.
Ingredients
- 6-8 Ripe Tomatoes: Choose firm, bright-red tomatoes for best flavor.
- ½ medium white onion: White onions give a sharper flavor compared to yellow ones.
- 2 garlic cloves.
- 1-2 Jalapeño Peppers: For extra heat, include the seeds. For milder pico, remove them.
- ½ Bunch Cilantro: This adds a herbaceous, citrusy kick.
- 1-2 Limes
- Salt to taste
Instructions
Step 1: Dice the Vegetables. Chop the tomatoes, onion, and jalapeño into small, even pieces. The key to great pico de gallo is consistency, so take your time with the knife work.
Step 2: Chop the Cilantro. Finely chop the cilantro leaves. Discard the stems or include them if you prefer a bolder flavor.
Step 3: Add all the ingredients into a large bowl. Squeeze fresh lime juice over the mixture. Add in salt and mix all together.
Tips for Success
- LET IT REST: For the best flavor, let the pico de gallo sit for 15-20 minutes to allow the ingredients to meld together.
- Use fresh ingredients: Overripe or underripe tomatoes will compromise the flavor.
- Customize the spice: Substitute serrano peppers for more heat or add extra jalapeños.
- Get creative: You can customize this any way you want! Add avocado, cucumber, or basil.
Storage
Store in a Tupperware container with a lid in the refrigerator. Good for 2-3 days refrigerated.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Authentic Pico de Gallo
Ingredients
- 6-8 ripe tomatoes Choose firm, bright-red tomatoes for best flavor.
- ½ medium white onion
- 2 garlic cloves
- 1-2 jalepeno peppers For extra heat, include the seeds. For milder pico, remove them.
- ½ bunch cilantro
- 1-2 limes
- salt to taste
Instructions
- Dice the Vegetables. Chop the tomatoes, onion, and jalapeño into small, even pieces. The key to great pico de gallo is consistency, so take your time with the knife work.
- Chop the Cilantro. Finely chop the cilantro leaves. Discard the stems or include them if you prefer a bolder flavor.
- Add all the ingredients into a large bowl. Squeeze fresh lime juice over the mixture. Add in salt and mix all together. LET REST!
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