Pico De Gallo

Pico de Gallo, a fresh and vibrant salsa, offers a burst of flavors that perfectly embodies the essence of Mexican cuisine. Made with simple yet flavorful ingredients like ripe tomatoes, zesty lime juice, spicy jalapeño, and aromatic cilantro, it’s a versatile condiment that complements a wide range of dishes.

Whether enjoyed as a dip with tortilla chips or as a topping for tacos, grilled meats, or even eggs, this homemade pico de gallo recipe brings together the freshness of garden vegetables with the zing of citrus and heat of peppers.

Quick to prepare and even better after marinating, it’s a staple that adds a delightful kick to any meal.

Why You’ll Love This Recipe:

People will love this Pico de Gallo recipe because it’s fresh, flavorful, and incredibly versatile! Made with simple, wholesome ingredients, it offers a perfect balance of tangy lime, crisp onions, and juicy tomatoes, all tied together with the vibrant heat of jalapeño.

The beauty of this recipe is its ability to enhance almost any dish, whether it’s tacos, grilled meats, chips, or even salads.

It’s also quick to prepare, and you can adjust the spice level to your liking.

Best of all, it’s a healthy, refreshing condiment that’s perfect for adding a burst of flavor without any added preservatives or artificial ingredients.

Key Ingredients:

White onion: Adds a mild, slightly sweet crunch.

Jalapeño or serrano pepper: Provides the perfect kick of heat.

Lime juice: Balances the flavors with a tangy freshness.

Sea salt: Enhances the natural flavors of the vegetables.

Ripe tomatoes: The base of the dish, offering juiciness and sweetness.

Fresh cilantro: Adds a bright, herbaceous note to tie everything together.

Pico De Gallo

Ingredients for Pico De Gallo

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)

Instructions for Pico De Gallo

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.

Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine.

Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.

Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.

Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Enjoy!

Notes:

Ingredients Freshness: Use ripe, flavorful tomatoes for the best results. Their sweetness balances the tanginess of lime and spiciness of jalapeño.

Adjusting Spice Levels: Control the heat by adjusting the amount of jalapeño or serrano pepper. Remove seeds and ribs for milder flavor, or add more for extra heat.

Balancing Flavors: Lime juice and salt are crucial for enhancing the flavors of the ingredients. Taste and adjust these to ensure a well-balanced salsa.

Marination Time: Allowing the pico de gallo to marinate enhances the melding of flavors. Even a short 15-minute marination can make a difference, but longer marination (several hours or overnight) deepens the flavors.

Consistency: To avoid watery salsa, use a slotted spoon or drain excess liquid before serving. This ensures the pico de gallo maintains its texture and doesn’t become too liquidy.

Storage: Store leftovers in the refrigerator in an airtight container. Pico de gallo stays fresh for up to 4 days, but it’s best enjoyed within the first couple of days for optimal flavor and texture.

Versatile Use: Besides being a dip, pico de gallo can elevate tacos, grilled meats, seafood, or even scrambled eggs. Its freshness and tanginess add a delightful contrast to various dishes.

Customization: Feel free to personalize the recipe with additional ingredients like diced avocado, mango, or cucumber for added texture and flavor variations.

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Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

How can I prevent Pico de Gallo from becoming too watery?

To prevent your Pico de Gallo from becoming too watery, make sure to drain the tomatoes well after chopping them.

You can also try placing the chopped tomatoes in a colander or strainer and gently pressing them to release excess moisture before adding them to the other ingredients.

Another tip is to serve the Pico de Gallo with a slotted spoon, which will help leave behind any excess liquid when serving.

How long should I let the Pico de Gallo marinate before serving?

Allowing the Pico de Gallo to marinate for at least 15 minutes will help the flavors meld together and create a more cohesive and flavorful salsa.

However, marinating it for a few hours or even overnight in the refrigerator will further enhance the flavor.

Just remember to cover and store it properly to maintain freshness.

Can I make Pico de Gallo ahead of time?

Yes, you can make Pico de Gallo Recipe ahead of time. In fact, allowing it to marinate in the refrigerator for a few hours or even overnight will help the flavors meld together and create a more flavorful salsa.

Just cover and store in the refrigerator.

Pico de Gallo will keep well for up to 4 days, but the freshness and texture may start to degrade after a couple of days.

How can I adjust the spiciness of Pico de Gallo Recipe?

The spiciness of Pico de Gallo can be adjusted by altering the amount of jalapeño or serrano peppers used.

To make it spicier, add more peppers or include some of the seeds and ribs (the white membrane inside the pepper) when chopping the peppers.

To make it milder, reduce the number of peppers used or omit them entirely.

You can also substitute the jalapeño or serrano peppers with a milder pepper variety like Anaheim or poblano peppers.

How do I choose the best tomatoes for Pico de Gallo Recipe?

Selecting ripe, fresh tomatoes is key to a great Pico de Gallo from belaya.info.

Look for tomatoes that are firm but yield slightly to gentle pressure, have a deep red color, and a fragrant tomato aroma.

Roma tomatoes, vine-ripened tomatoes, and heirloom tomatoes are all good options due to their balanced flavor and lower water content.

What is the difference between Pico De Gallo and salsa?

Pico De Gallo is a type of salsa, but unlike traditional salsa, it’s chunkier in texture and has less liquid.

It’s made with raw ingredients like tomatoes, onions, peppers, and cilantro, while salsa may include cooked or canned ingredients and can vary in texture and consistency.

Can I adjust the spiciness of Pico De Gallo?

Yes, you can easily adjust the spiciness of Pico De Gallo to suit your taste preferences.

If you prefer a milder flavor, you can decrease or omit the jalapeño or serrano pepper.

Conversely, if you enjoy more heat, you can add extra peppers or include the seeds and ribs for an extra kick.

How long does Pico De Gallo last in the refrigerator?

Pico De Gallo can typically last in the refrigerator for up to 4 days when stored in an airtight container.

However, for the best flavor, it’s recommended to consume it within a few days of making it.

Can I make Pico De Gallo ahead of time?

Yes, Pico De Gallo actually benefits from being made ahead of time as it allows the flavors to meld together.

You can prepare it several hours in advance or even the day before serving.

Just be sure to store it in the refrigerator until you’re ready to enjoy it.

What are some serving suggestions for Pico De Gallo?

Pico De Gallo is incredibly versatile and can be served in various ways.

It’s commonly used as a dip for tortilla chips or served alongside Mexican dishes like tacos, burritos, or quesadillas.

It also pairs well with grilled meats, seafood, or as a topping for salads or avocado toast.