This pico de gallo is so simple that in just 10 minutes, you will have the perfect recipe to celebrate life and the company of those you love. Grab your chips and enjoy this fresh and healthy salsa!
Pico de Gallo
Pico de Gallo is also known as Salsa Mexicana. This is perfect for dressing up your meals because It will give a kick to any dish. It’s excellent over some tacos, burritos, or enchiladas. You can also put over fish, chicken breast, scrambled eggs, and even pasta. The use of this salsa can be endless. This is definitely a fuss-free recipe. It’s just chopped, mix and Serve!
The secret to a great pico de gallo is to use fresh ingredients.
You can go to your local farmers market, or if you have a garden, that works too. A traditional Pico de Gallo or Salsa Mexicana is made with fresh tomatoes, onion, chiles verdes, and cilantro. *For best results, stay away from canned ingredients.
Let’s talk ingredients:
What do I need to make Pico de Gallo?
Sweet red and yellow peppers. I love the combination of flavors these peppers bring and the vibrant colors it adds to the recipe. Considering that this is not part of the traditional pico de gallo recipe, this is optional.
Jalapenos peppers: You have to use them at your own discretion. If you like your salsa spicy, leave the pepper seeds; if not, remove the inside of the jalapeno. In my opinion, this is the most important ingredient of this recipe.
Tomatoes: The best tomatoes to use when making pico de gallo is plum tomatoes. Not only do they have the perfect flavor for this, but they are also firm in texture and less juicy. Some people do not like salsa to have lots of liquid. So, if you are using other kinds of tomatoes but want to avoid a runny salsa, there are ways to avoid this. Chop all the tomatoes and place them into a strainer and let them sit to drain all the excess water into a bowl.
Some people like to remove the tomatoes’ seeds; however, there are lots of flavors on those seeds. My suggestion is to keep some of those seeds for a better result.
Onion: You can use any onion. I use a yellow onion in this recipe. If you are not a fan of the onion flavor and want to reduce the intensity of its taste, peel the onion and place it in a container with cold water for a few minutes before cutting into it. Trust me, It works. My husband likes onions in his food as long as it doesn’t taste too much like an onion, so this is my trick. You can also cut them very tiny and use a less amount.
Cilantro: Use the stems of the cilantro as well as the leaves. This is going to give the pico de gallo the most flavor.
Lime: To release the most juice out of your limes, place them on a hard surface and roll it around with the palm of your hand to soften them.
Salt: If you are making this recipe for a group of people, my suggestion is to add just a little bit of salt to bring out the flavors of all the ingredients. If, for any reason, you add too much salt, add more tomatoes to the mixture. Tomatoes really love salt; they will absorb it.
What other ingredients can I add, and how much:
You can add garlic and black pepper, and some people add avocados. The great thing about this salsa is that you can play around with how much of each ingredient you want to add according to your liking. I like the onion and cilantro’s flavor the most, so I use a larger amount of those ingredients. Adjust to your particular taste!
How to make Pico de Gallo:
The first step is to clean and chop all the ingredients. You can chop them as big or small as you want. I like all my vegetables to be the same in size except for the cilantro and the Jalapenos, which I try to mince as much as possible. If you follow all the previous tips, I can guarantee this will be your go-to recipe every time you want to enjoy Pico De Gallo.
The next step is to combine all the chopped ingredients in a serving bowl and toss some salt to your taste. Add the lime juice, stir and refrigerate. It’s important to let the salsa sit for at least 30 minutes to 1 hour to let all of those flavors combine. Then, mix and blend nicely before serving it. Top it on some tacos, grab your margarita and enjoy!
Make sure to print the recipe card and make this delicious Pico de Gallo!
HOW TO MAKE THE BEST PICO DE GALLO RECIPE
Ingredients
- 5- 8 Plum Tomatoes
- 1 yellow onion
- 2 cups fresh cilantro
- 2 or 3 jalapenos
- 2 or 3 sweet peppers red& yellow (optional)
- 1 lime
- Salt (to your taste)
Instructions
- The first step is to clean and chop all the ingredients. You can chop them as big or small as you want. I like all my vegetables to be same in size except for the cilantro and the Jalapenos which I try to mince as much as I can. If you follow all the previous tips (post) I can guarantee this will be your go-to recipe every time you want to enjoy Pico De Gallo
- The next step is to combine all the chopped ingredients in a serving bowl and toss some salt to your taste. Add the lime juice, stir and refrigerate.
- It's important to let the salsa sit for at least 30 minutes to 1 hour to let all of those flavors combine. Then, mix and blend nicely before serving it. Top it on some tacos, grab your margarita and enjoy!
Notes
- The secret to a great pico de gallo is to use fresh ingredients. to avoid a runny salsa, there are ways to avoid this. Chop all the tomatoes and place them into a strainer and let them sit to drain all the excess water into a bowl.
- If you are not a fan of the onion flavor and want to reduce the intensity of its taste just peel the onion and place it in a container with cold water for a few minutes before cutting into it. Trust me, It works. My husband likes onions in his food as long as it doesn’t taste too much like onion so this is my trick. You can also cut them very tiny and use a less amount.
- To release the most juice out of your limes, place them on a hard surface and roll it around with the palm of your hand to soften them.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
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