Pin
Dig into this zesty take on Pico de Gallo—it’s got all the punchy flavors of Mexico but is as easy as tossing a bunch of fresh stuff in a bowl. Chop everything up, stir it fast, and you’ve got the perfect salsa for scooping or spooning on whatever you want—no fuss, just good stuff.
Started tossing this together on taco nights ages ago—half the time it disappears before we even get food to the table because everyone can’t stop grabbing it from the bowl.
Snackable Ingredients
- Black pepper: Adds that hint of heat at the end. Go for freshly cracked if you want a little extra oomph.
- Salt: Makes the flavors shine and ties it all together. Sprinkle, taste, and sprinkle some more if you like.
- Lime juice: Squeezed fresh is best—it wakes up all the other flavors and gives the salsa a kick.
- Cilantro: Chop up the leaves and stems for a herby, bright kick. Pick bunches that look lively green and skip any wilted ones.
- Jalapeno pepper: Chopped up small, it gives a mild heat. No seeds for tame salsa, more seeds if you’re into spice.
- White onion: Chop it fine for sweetness and a bit of bite. You can use yellow or red onions too, just grab one that feels heavy and solid.
- Roma tomatoes: Dice up a few ripe ones that feel firm—they’re the juicy base you need.
Cheerful Step-by-Step
- Chill or Dig In:
- Either start eating right away for crunchy goodness or stash in the fridge for flavors to come together even more.
- Add Lime and Season:
- Squeeze that lime, toss in salt and pepper, stir, taste, and adjust if needed. Everyone’s got a different salt level they like.
- Mix Everything Up:
- Grab a medium bowl, dump in the chopped tomatoes, onion, pepper, and cilantro. Stir gently so you don’t mash the tomatoes.
- Chop Some Cilantro:
- Wash, dry, and chop up the leafy parts and stems—they both bring loads of flavor.
- Mince the Jalapeno:
- Open it up, pull out the seeds for a milder vibe, or keep them for more heat. Mince small.
- Cut Up the Onion:
- Peel half an onion, chop fine—it keeps things sweet and sharp at the same time.
- Chunk up the Tomatoes:
- Dice tomatoes into bits and try to scoop out the watery seeds so your salsa won’t get soggy.
Pin
I always toss in extra cilantro. The smell totally takes me back to family barbecues and picking fresh herbs in the backyard. My partner tried lemon juice one time instead of lime—everybody noticed right away that the zing was missing. Trust me, the lime’s a must!
Keeping It Fresh
If you want your pico de gallo to stay crisp, stick it in a sealed container and pop it in the fridge—it’ll hold up for about three days. Before serving, just stir it and tip out extra juice for the best bite.
Switch-Ups
If you run out of white onion, red gives your salsa extra color and a softer taste. For bigger heat, try serrano instead of jalapeno. No limes? Lemon works, but the flavors pop better if you use lime.
Ways to Serve
Top your chicken or grilled fish with a big spoonful for instant zip. I love mixing it into scrambled eggs or piling it on avocado toast for a bright breakfast. Of course, you can just dunk some chips and snack away.
Pin
Food Traditions
Pico de Gallo translates to rooster’s beak in Spanish—folks may have first eaten it by pinching bites between their fingers. It’s a regular at any Mexican table, not just for scooping but as a topping for everything you can think of.
FAQs About the Recipe
- → How can I adjust the heat in pico de gallo?
If you want less spice, take out the jalapeno seeds or use just a little bit of the pepper. Like it hotter? Add more jalapeno pieces.
- → How long does pico de gallo stay fresh?
Pop it in a tight-sealed container in the fridge, and it'll be good for about three days. Drain off any juice for the best crunch.
- → Can I use other types of tomatoes?
Roma tomatoes are great, but go ahead and use any ripe, firm tomatoes you have for awesome taste and texture.
- → Which dishes pair well with pico de gallo?
It goes awesome with nachos, tacos, burritos, grilled meat, or just grab a chip and dip away.
- → Is it possible to make ahead of time?
Yep, making it a few hours early actually helps the flavors come together. Just keep it cold till you're ready.
- → What can I substitute for cilantro?
If cilantro isn’t your thing, parsley gives a gentler, still-fresh vibe.