Pico de Gallo is a classic, fresh salsa that brightens up any dish. It’s made with simple ingredients like tomatoes, onions, cilantro, lime, and a touch of spice. This easy-to-make salsa is perfect for dipping tortilla chips, topping tacos, or adding a fresh kick to grilled meats. It’s a must-have in any kitchen, and you can adjust the heat level to your preference.
Why You’ll Love This Recipe
I love making Pico de Gallo because it's incredibly refreshing and versatile. The combination of juicy tomatoes, crunchy onions, and fragrant cilantro gives it such a vibrant flavor. Plus, it's so simple to make, with no cooking required. This salsa adds a burst of freshness to almost any dish, and I find myself reaching for it time and time again. It’s the perfect balance of tangy, zesty, and spicy, and the best part is, I can tweak the level of heat by adjusting the jalapeño.
Ingredients
- 4 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1-2 jalapeño peppers, deseeded and finely chopped (adjust to taste)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt, to taste
- Pepper, to taste
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium bowl, combine the diced tomatoes, finely chopped onion, jalapeños, and cilantro.
- Add lime juice and season with salt and pepper. Mix well to combine.
- Taste and adjust seasoning as needed. If you prefer more spice, add extra jalapeño.
- Let the Pico de Gallo sit for about 10-15 minutes to allow the flavors to meld together before serving.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Total time: 10 minutes
Variations
- Spicy: For a spicier version, add more jalapeños or even a serrano pepper.
- Sweet: Add a little chopped mango or pineapple for a sweet twist.
- Citrus: For an extra citrusy kick, you can also add orange or lemon juice along with lime.
Storage/Reheating
Pico de Gallo is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days. I recommend not storing it for too long, as the tomatoes may start to release too much liquid. If you want to store it for longer, consider draining excess liquid before serving.
FAQs
Can I make Pico de Gallo ahead of time?
Yes! You can prepare Pico de Gallo a few hours in advance and refrigerate it to allow the flavors to meld. However, I find that it’s freshest when eaten the same day.
How can I adjust the spiciness?
To adjust the spice, simply add more or less jalapeño or serrano peppers. Removing the seeds from the peppers also reduces the heat. For extra heat, leave the seeds in.
Can I use bottled lime juice?
Fresh lime juice will provide the best flavor, but if you don’t have a lime on hand, bottled lime juice is a fine substitute.
What can I serve Pico de Gallo with?
Pico de Gallo is great with tortilla chips, tacos, grilled meats, or as a topping for nachos. I even add it to scrambled eggs for a fresh and flavorful breakfast.
Can I make Pico de Gallo without cilantro?
If you're not a fan of cilantro, you can leave it out. Some people substitute it with parsley, but I personally love the bright flavor cilantro brings to this salsa.
Conclusion
Pico de Gallo is such a simple yet flavorful addition to any meal. I enjoy how easy it is to make and how it can be customized to suit my tastes. Whether I'm using it as a dip, topping tacos, or pairing it with grilled chicken, this fresh salsa always delivers that perfect burst of flavor. Give it a try, and I’m sure it’ll become a go-to in your kitchen as well!
Pico de Gallo Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Salsa, Appetizer, Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
Pico de Gallo is a fresh, vibrant salsa made with tomatoes, onions, cilantro, lime, and jalapeño. It’s a versatile, easy-to-make dish that adds a zesty kick to tacos, grilled meats, or tortilla chips. Perfect for any occasion, adjust the heat level to your preference for the perfect balance of fresh flavors.
Ingredients
- 4 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1-2 jalapeño peppers, deseeded and finely chopped (adjust to taste)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt, to taste
- Pepper, to taste
Instructions
- In a medium bowl, combine the diced tomatoes, finely chopped onion, jalapeños, and cilantro.
- Add lime juice and season with salt and pepper. Mix well to combine.
- Taste and adjust seasoning as needed. If you prefer more spice, add extra jalapeño.
- Let the Pico de Gallo sit for about 10-15 minutes to allow the flavors to meld together before serving.
Notes
- This salsa is best enjoyed fresh but can be stored for up to 2-3 days in the refrigerator. Drain excess liquid before serving if storing for longer.
- Adjust the spiciness by varying the amount of jalapeño or using different types of peppers like serrano.
- Fresh lime juice is preferred for the best flavor, but bottled lime juice can be substituted if necessary.
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