Zesty Pico de Gallo Recipe: Fresh Fiesta in Every Bite

Fresh tomatoes burst with flavor in this zesty pico de gallo recipe that captures the essence of Mexican street food.

Chopped ingredients dance together in a vibrant mix of colors and textures.

Each bite delivers a punch of fresh cilantro, crisp onions, and juicy tomatoes.

The lime juice adds a tangy brightness that wakes up your taste buds.

This simple salsa brings authentic Mexican street flavors right to your table.

Quick to prepare and impossible to resist, you’ll want to make this refreshing condiment for every meal.

Serve alongside tacos, nachos, or scoop it up with crispy tortilla chips for an instant flavor explosion.

Pico de Gallo: Freshness In Every Scoop

• Prep this zesty salsa in just a few simple steps, making it perfect for spontaneous gatherings or last-minute cravings.
• Packed with vibrant ingredients like ripe tomatoes, crisp onions, and tangy lime juice, this pico de gallo delivers an explosion of natural, bright tastes.
• Adjust the heat level by adding more or fewer jalapeños, making it adaptable for different spice preferences and suitable for various family members.
• Use as a topping for tacos, a dip for chips, or a fresh accompaniment to grilled meats, ensuring it fits multiple meal styles and occasions.

The Building Blocks Of Classic Pico de Gallo

• Tomatoes: Ripe roma tomatoes provide the juicy base and vibrant color for this classic salsa.
• Yellow Onion: Sharp and crisp onion adds a zesty and aromatic flavor to the pico de gallo.
• Jalapeño Peppers: Spicy peppers contribute heat and a traditional Mexican kick to the salsa.
• Cilantro: Fresh cilantro leaves bring a bright, herbal note that is essential to the dish's authentic taste.

• Limes: Tangy lime juice adds acidity and helps balance the other ingredients' flavors.
• Kosher Salt: Salt enhances and rounds out the overall taste of the pico de gallo.

Tools To Chop, Mix, And Serve Pico de Gallo

• Chef's Knife: Sharp, essential for precise dicing of tomatoes, onions, jalapeños, and cilantro.
• Cutting Board: Sturdy surface for chopping ingredients safely.
• Medium Bowl: Spacious container for mixing and combining all pico de gallo ingredients.
• Lime Juicer or Citrus Reamer: Helps extract fresh lime juice efficiently.
• Fine-Mesh Strainer: Removes lime pulp and seeds for clean juice.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.
• Mixing Spoon: Helps stir and combine ingredients thoroughly.

Making Fresh Pico de Gallo, Step-By-Step

Step 1: Wash and Prep Produce

Thoroughly rinse all fresh ingredients under cool running water.

Pat dry tomatoes, onions, jalapeños, cilantro, and limes with clean paper towels to remove excess moisture.

Step 2: Chop Tomatoes

Slice roma tomatoes into small, uniform cubes.

Transfer chopped tomatoes into a spacious mixing bowl.

Step 3: Mince Onions

Peel yellow onion and slice into tiny, consistent pieces.

Carefully add onion pieces to the bowl with tomatoes.

Step 4: Slice Jalapeños

Remove seeds and white membranes from jalapeños using a sharp knife.

Finely dice peppers into small segments.

Gently incorporate into the tomato and onion mixture.

Step 5: Shred Cilantro

Remove cilantro leaves from stems.

Roughly chop fresh cilantro into small fragments.

Sprinkle over the existing vegetable blend.

Step 6: Squeeze Citrus

Roll limes on countertop to release juices.

Cut limes in half and squeeze fresh juice through a small strainer to catch seeds.

Drizzle juice across the vegetable mixture.

Step 7: Season Mixture

Sprinkle kosher salt over the fresh ingredients.

Use a clean spoon to gently fold and combine all components.

Step 8: Chill and Marinate

Cover the bowl with plastic wrap.

Place in refrigerator for approximately 20 minutes to allow flavors to meld and ingredients to slightly soften.

Step 9: Final Taste and Serve

Remove from refrigerator.

Stir once more and taste.

Adjust salt if needed.

Serve immediately as a fresh condiment or dip.

Tips For Bright, Zesty Salsa Every Time

• Use a sharp knife to create uniform tomato and onion pieces for consistent texture and even flavor distribution.
• Remove jalapeño seeds for milder salsa or keep some seeds for extra heat, adjusting to personal preference.
• Chop cilantro just before mixing to maintain its bright, vibrant flavor and prevent wilting.
• Strain lime juice to remove bitter pith and add a clean, zesty citrus note that brightens the entire dish.
• Allow pico de gallo to sit for 20 minutes in the refrigerator, letting ingredients meld and develop deeper, more complex flavors.

Pico de Gallo Mix-Ups For New Flavors

• Roasted Pepper Pico: Swap fresh tomatoes with fire-roasted tomatoes and add grilled bell peppers for a smoky flavor profile.
• Mango Salsa Variation: Replace tomatoes with diced ripe mangoes, add red onion, and include a touch of honey for sweetness.
• Green Pico Alternative: Use tomatillos instead of red tomatoes, increase green jalapeños, and mix with finely chopped green onions for a tangy version.
• Low-Sodium Health Option: Reduce salt to 1/4 teaspoon, incorporate fresh cucumber for crunch, and add extra lime juice for brightness.

Serving Ideas For Pico de Gallo At Every Meal

• Fresh Taco Topper: Sprinkle this zesty pico de gallo over soft or crispy tacos for an instant flavor explosion that adds bright, tangy notes to your Mexican-inspired meal.
• Protein Companion: Use as a vibrant garnish for grilled chicken, fish, or steak to bring a fresh, citrusy kick that cuts through rich meats with its crisp texture.
• Dipping Delight: Serve alongside tortilla chips as a refreshing salsa alternative, perfect for parties or casual snacking that highlights the recipe's garden-fresh ingredients.
• Breakfast Boost: Pile onto scrambled eggs, breakfast burritos, or huevos rancheros to wake up your morning with a burst of fresh tomato and lime goodness.

Storing Pico de Gallo So It Stays Crisp

• Store pico de gallo in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent moisture and maintain freshness.
• Before storing, use a slotted spoon to remove extra liquid that may accumulate, which helps prevent soggy texture and extends storage life.
• Pour pico de gallo into freezer-safe containers or zip-lock bags, removing as much air as possible. Freeze for up to 1 month, though texture may become slightly watery upon thawing.
• Gently stir thawed pico de gallo and serve at room temperature. Avoid microwaving to prevent breaking down fresh ingredients and losing crisp texture.

FAQs

• Is Pico de Gallo spicy?

The heat level depends on the jalapeños. For less spice, remove all seeds and membranes. For more heat, keep some seeds or add an extra jalapeño.

• Can I make Pico de Gallo ahead of time?

Yes, but best when fresh. If preparing in advance, refrigerate for up to 2 hours. The salt will draw out moisture from tomatoes, so drain excess liquid before serving.

• What's the best type of tomato for Pico de Gallo?

Roma tomatoes work best because they’re firm, have fewer seeds, and hold their shape well. They provide a nice, solid texture for the salsa.

Pico de Gallo Recipe

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4.6 from 11 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Homemade pico de gallo celebrates fresh Mexican salsa with crisp tomatoes, onions, cilantro, and jalapeños. Zesty ingredients blend into a quick, refreshing condiment perfect for chips, tacos, and grilling companions.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (454 grams) roma tomatoes (4 medium)
• 1 large yellow onion
• 2 medium jalapeno peppers
• 1/2 medium bunch fresh cilantro

Seasoning:

• 1 teaspoon kosher salt, plus more as needed

Citrus:

• 3 medium limes

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Instructions

1. Prepare roma tomatoes by carefully dicing them into uniform, small cubes and transferring to a spacious mixing bowl.
2. Finely chop yellow onion into consistent, small pieces and incorporate into the tomato mixture.
3. Carefully remove seeds from jalapeño peppers, mince into delicate segments, and gently fold into the developing salsa.
4. Roughly chop fresh cilantro leaves and tender stems, ensuring even distribution throughout the mixture.
5. Extract lime juice through a strainer, eliminating potential bitter pith, and drizzle over the chopped ingredients.
6. Sprinkle kosher salt across the mixture, gently stirring to ensure comprehensive seasoning and flavor integration.
7. Allow the pico de gallo to rest in the refrigerator for approximately 20 minutes, enabling ingredients to meld and release natural juices.
8. Before serving, provide a final gentle stir and taste, adjusting salt levels to personal preference for optimal flavor balance.

Notes

• Pick Roma tomatoes that are ripe and firm for the best texture and flavor in your Pico de Gallo.
• Remove jalapeño seeds carefully to control the heat level, wearing gloves can prevent skin irritation from spicy oils.
• Chop ingredients uniformly to ensure balanced flavor and consistent texture in every bite.
• Let the salsa rest in the refrigerator to allow flavors to meld and develop a more complex taste profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 25
• Sugar: 3g
• Sodium: 230mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg