Classic Pico De Gallo: A Simple & Flavorful Recipe

Pico de Gallo: A Fresh & Fiery Salsa

Pico de Gallo, often simply called “pico,” is a vibrant, fresh salsa that’s a cornerstone of Mexican cuisine. It’s a burst of flavor in every bite, a perfect accompaniment to tacos, burritos, nachos, and more. This simple recipe relies on the freshest ingredients for maximum flavor, so head to your local farmers’ market for the best results.

Why You’ll Love This Recipe

Easy to Make: Pico de Gallo is incredibly simple to prepare, requiring minimal effort and few ingredients.

Versatile: It’s a fantastic condiment for countless dishes, from tacos and burritos to quesadillas and even grilled fish.

Customizable: Feel free to adjust the spice level to your liking by adding more or less jalapeño. You can also experiment with different types of chiles for a unique flavor profile.

Healthy: Packed with vitamins and antioxidants from the fresh vegetables, pico de gallo is a guilt-free way to add flavor to your meals.

Ingredients

3 medium tomatoes, diced

1/2 white onion, diced

1 jalapeño, seeded and minced (adjust to taste)

1/4 cup chopped fresh cilantro

1 lime, juiced

Salt to taste

Instructions

1. Prep the Veggies:

Dice the Tomatoes:

Wash the tomatoes and remove the core. Dice them into small, bite-sized pieces.

Dice the Onion:

Peel and dice the onion.

Prep the Jalapeño:

Wash the jalapeño and cut it in half lengthwise. Remove the seeds and ribs (these are the hottest parts). Mince the jalapeño. If you prefer less heat, remove the seeds and ribs entirely.
2. Combine Ingredients:

Combine all the ingredients:

In a medium bowl, combine the diced tomatoes, diced onion, minced jalapeño, chopped cilantro, and lime juice.
3. Season and Serve:

Season and Serve:

Stir well to ensure all the flavors are evenly distributed. Taste and adjust the seasoning with salt as needed. Serve immediately for the freshest flavor.

Tips & Variations

Spice Level: Adjust the amount of jalapeño to your desired heat level. For a milder pico, use only a small portion of the jalapeño or remove the seeds and ribs entirely. For extra heat, add a second jalapeño or use a hotter variety like serrano peppers.

Freshness is Key: Use the freshest ingredients possible for the best flavor.

Citrus Boost: Add a squeeze of fresh orange juice for a citrusy twist.

Tomatoes: Use ripe, flavorful tomatoes for the best results. Roma tomatoes tend to hold their shape well in salsa.

Cilantro: If you’re not a fan of cilantro, try substituting it with parsley or a combination of parsley and mint.

Avocado: Add diced avocado for a creamier, richer pico.

Corn: Stir in some diced cooked corn kernels for added sweetness and texture.

Serving Suggestions

Tacos: Pico de Gallo is a classic topping for tacos of all kinds, from fish tacos to carne asada tacos.

Burritos: Add a spoonful of pico to your favorite burrito for a burst of freshness.

Nachos: Top your nachos generously with pico for a flavor explosion.

Quesadillas: Fold some pico into your quesadilla for a delicious and easy meal.

Eggs: Serve pico with scrambled eggs, omelets, or frittatas.

Grilled Fish or Chicken: Top grilled fish or chicken with pico for a vibrant and refreshing accompaniment.

Salads: Add a scoop of pico to your favorite salad for an extra layer of flavor.

Chips: Enjoy pico as a simple dip with tortilla chips.

Make-Ahead Tips

Pico de Gallo is best enjoyed fresh, but you can make it a few hours ahead of time. Store it in an airtight container in the refrigerator.

For longer storage, store the pico in separate containers: the vegetables in one container and the lime juice and cilantro in another. Combine them just before serving.

Conclusion

Pico de Gallo is a simple yet incredibly flavorful salsa that’s easy to make and perfect for any occasion. With its vibrant colors and refreshing taste, it’s a must-try for any fan of Mexican cuisine. So gather your ingredients and get ready to enjoy the burst of flavor that is Pico de Gallo!

Disclaimer: This article is for informational purposes only and does not constitute professional culinary advice.

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