Pico de Gallo Recipe

Pico de Gallo Recipe: Pico de Gallo is a vibrant mixture of fresh tomatoes, onions, jalapeños, cilantro, and a splash of lime juice. I’m about to blow the lid off for you: uncovering the secret to truly authentic Mexican Pico de Gallo; one small little trick that will bring out just the best flavors.

The natural goodness of each season means we’re always eager to celebrate with various delicious flavors. Mango Salsa, Cowboy Caviar, the most popular of all time, but of course, we have good old Ceviche. We’ve also used homegrown tomatoes in this Pico de Gallo recipe.

What is Pico de Gallo?

Pico de Gallo is the favorite Mexican salsa-dressing known as “Salsa Fresca” or “Salsa Cruda.” Traditionally made with equal parts tomatoes and onions, blended with fresh cilantro and a healthy squeeze of lime juice, this can also have an added kick of heat if you like it with the jalapeño; otherwise, it easily is omitted for a milder version.

This is a very versatile recipe in which you are free to play around to get what you want. For example, if you like something a little sweeter, add another tomato to it. If you are an aficionado for spicy salsa, throw in another jalapeño.

How to Make Pico de Gallo Recipe:

This no-cook salsa recipe is almost impossible to mess up, even by newbies. All you have to do is chop the ingredients, put them in a bowl, squeeze in the lime juice, add salt and pepper, and mix everything together.

Tip: When working with hot peppers, it’s worth wearing gloves or putting them in a plastic bag before removing the seeds so that the chemical causes of the burning aren’t transferred all over your hands.

The Secret to the Best Pico de Gallo Recipe:

Ever wonder how to make your Pico de Gallo taste just like that of the restaurant? Well, here’s a family tip straight from Blanca Villasenor, who also gave us her killer Ceviche recipe. The trick to nailing the authentic flavor is a day sitting in the fridge. Mix all your ingredients, cover it, and then toss it in the fridge for a day. Tomatoes will be nice and juicy, with the flavors mixed, and every bite results in savory.

What’s the difference between pico de gallo and salsa?

Pico de Gallo recipe and red salsa are very similar ingredients-wise, but preparation-wise is totally different.

Pico de Gallo uses fresh, raw ingredients. It is diced. Less water content and it is really quite chunky, which actually makes it perfect for tacos and more. In general, salsa usually uses roasted or cooked tomatoes and pretty smooth texture, even puréed.

Both are scrumptious and awesome as a dip for guacamole. I even pile Pico de Gallo on top of the salsa sometimes to give it that little kick (my Chipotle burrito bowl will show you proof of that!).

Uses for Pico de Gallo recipe

You can pretty much use Pico de Gallo like salsa. It’s a fresh and healthy topping that goes great with any of these:

• Tacos
• Nachos
• Quesadillas
• Burritos and burrito bowls
• Tostadas
• Huevos rancheros
• Enchiladas
• Or serve it as a dip with tortilla chips, of course!

Pico de Gallo Recipe Variations

Don’t forget that tomatoes are actually a fruit. And they can easily replace soft fruits like mango, peaches, pineapple, strawberries, and even sweet corn. After this, just shape it to your flavor.

I like to mix things up by using red onion instead of white, add a red bell pepper for crunch, or mix in avocado. Here are a few twists on Pico de Gallo I’ve tried and really enjoyed:

• Chunky avocado salsa
• Corn salsa
• Mango salsa
• Peach salsa
• Pineapple salsa
• Strawberry salsa

Frequently Asked Questions (FAQs)

What is Pico de Gallo?

Pico de Gallo is a fresh Mexican salsa made from diced tomatoes, onions, cilantro, jalapeños, and lime juice. It’s often referred to as “Salsa Fresca” because it’s uncooked.

How is Pico de Gallo different from salsa?

Pico de Gallo uses raw, diced ingredients, giving it a chunky texture, while traditional salsa can be smoother and often uses cooked or blended ingredients.

Can I make Pico de Gallo recipe in advance?

Yes! In fact, letting it sit in the fridge for a few hours or overnight allows the flavors to meld, making it even tastier.

How long does Pico de Gallo last?

It typically lasts about 3 to 4 days in the fridge. Just make sure to store it in an airtight container.

Can I make it less spicy?

Absolutely! If you prefer it mild, simply skip the jalapeños or remove the seeds for less heat.

Can I add other ingredients to Pico de Gallo recipe?

Yes! You can customize it by adding ingredients like avocado, mango, pineapple, or bell peppers for extra flavor and texture.

What can I serve with Pico de Gallo?

It’s great as a topping for tacos, burritos, grilled meats, or fish. You can also enjoy it as a dip with tortilla chips or mix it into salads.

Is Pico de Gallo healthy?

Yes! It’s low in calories and packed with vitamins from fresh vegetables and lime juice, making it a nutritious and refreshing option.