I still remember the first time I tasted pico de gallo—its vibrant mix of tomatoes, onions, and cilantro was like a party in my mouth. And honestly, who doesn’t need a little fiesta now and then? It’s the kind of dish that, once you start making it at home, store-bought just won’t cut it anymore.
Steps
- Chop the tomatoes, onion, jalapeno, and cilantro, and place them all in a non-reactive bowl.
- Add the freshly squeezed lime juice to the mixture and season with salt and pepper to your taste.
- Mix all ingredients thoroughly to ensure they are well combined.
- For a more enhanced flavor, cover the salsa and refrigerate it overnight to allow the flavors to meld together.
- Serve immediately, or store in an airtight container in the refrigerator for up to three days, draining excess liquid before serving if desired.
Ingredients
- 1 pound Roma tomatoes (3-4 medium), or garden tomatoes, diced
- 1/2 medium white onion (1 cup chopped), or substitute with yellow or red onion
- 1 jalapeno pepper, seeded and finely minced (optional for a milder version)
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice (juice from 1 lime)
- 1/2 teaspoon salt, or adjust to taste
- 1/8 teaspoon black pepper
Nutritional Values
Calories: 120kcal | Carbs: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 6g | Sodium: 1194mg | Potassium: 1194mg | Fiber: 6g | Sugar: 18g | Vitamin A: 4470IU | Vitamin C: 96mg | Calcium: 60mg | Iron: 6mg
FAQ
- What is Pico de Gallo and how is it traditionally made?
- Pico de Gallo, also known as “Salsa Fresca” or “Salsa Cruda,” is a popular Mexican salsa made with equal parts fresh tomatoes and onion, cilantro, and a generous squeeze of lime juice. Jalapeno is often added for an extra kick, but it can be omitted for a milder version.
- What type of onion is best for making Pico de Gallo?
- White onion is the most authentic choice for Pico de Gallo due to its crisp and sharp flavor, which is less sweet compared to other onion varieties. However, yellow or red onions can also be used if that’s what you have available.
- How can I make my Pico de Gallo taste more authentic?
- For a more authentic taste, let your Pico de Gallo rest after preparing it. Combine all ingredients and refrigerate for a day. This allows the flavors to meld and enhances the overall taste, making each bite flavor-packed.
- What are some variations I can try with Pico de Gallo?
- You can modify Pico de Gallo by adding different fruits or vegetables to change its flavor profile. Options include bell pepper, corn, avocado, cucumber, mango, or peaches for a unique twist.
- How should I store Pico de Gallo, and how long does it last?
- Store Pico de Gallo in an airtight container in the refrigerator for up to three days. If desired, drain any excess liquid before serving.
Tips
- Let the Pico de Gallo rest in the fridge for a day before serving. This allows the tomatoes to release their juices and the flavors to meld together, resulting in a more authentic and flavorful salsa.
- Use white onion for a more traditional taste, as it is crisper and sharper compared to sweeter onion varieties. However, yellow or red onions can be used if that’s what you have available.
- When handling and seeding jalapeno peppers, wear gloves or use a plastic bag to protect your hands from the spicy oils.
- To adjust the spiciness level, you can add more jalapeno or substitute with serrano peppers for extra heat, or omit them altogether for a milder salsa.
Equipment
- Glass or non-reactive mixing bowl: Essential for mixing and storing the pico de gallo without affecting its flavor.
- Citrus juicer: Useful for efficiently extracting juice from limes.
- Chef’s knife: A good quality knife is important for dicing ingredients like tomatoes, onions, and jalapenos.
- Cutting board: A durable cutting board is necessary for chopping all the fresh ingredients.
