Delve into the vibrant flavors of Mexican cuisine with our Pico de Gallo Recipe. This guide provides a step-by-step approach to creating a fresh, authentic Pico de Gallo, a staple salsa that’s perfect for enhancing any Mexican dish
Are you as fond of pico de gallo as I am? This quintessential Mexican tomato dip, or sauce, is a fantastic way to add a fresh, healthy, and low-calorie flavor boost to nearly any Mexican dish. Pico de gallo is an excellent appetizer for parties when served with tortilla chips, or as a topping for tacos. It’s a big favorite in my home! How to Make the Best Pico de Gallo Follow these essential tips to create the most delicious pico de gallo you’ve ever tasted.
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Choose ripe red tomatoes
The key to a great pico de gallo is using ripe tomatoes. Avoid pale, lackluster tomatoes. Roma tomatoes are a great option as they are less juicy, but any vibrant, ripe red tomato will do. Make sure to core and deseed your tomatoes before chopping, using all the red flesh. During winter, cherry tomatoes, which usually taste good all year round, can be used. They might need to be chopped smaller and given extra marinating time, as they are generally firmer.
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- Finely chop your ingredients. Finely chopping the tomato, onion, jalapeño, and cilantro will ensure each bite is packed with flavor. This extra effort is definitely worthwhile!
- Marinate the onion, jalapeno, lime, and salt while preparing the tomatoes and cilantro. This technique, which I learned from a recipe, really enhances the flavor.
I’ve tried making pico de gallo both with and without marinating the onion and jalapeño first, and the marinated batches were more flavorful. However, it’s possible that the tomatoes in those batches were just better, so I can’t say for sure that marinating made all the difference. Since this step doesn’t add extra time, I still recommend it.
- Allow your pico de gallo to rest for 15 minutes before serving. This resting period lets the flavors meld and intensify. The salt draws out moisture from the tomatoes and other ingredients, concentrating their flavors. Try the pico de gallo before and after this resting period to see the difference! If not serving immediately, it can be refrigerated for several hours or overnight.
- Use a slotted spoon for serving.
Since tomatoes release quite a bit of juice, you’ll find some liquid at the bottom of your bowl. To avoid a watery pico de gallo, use a slotted spoon or large serving fork. This prevents transferring excess moisture. No one likes soggy nachos! Ingredients Pico de Gallo Recipe
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (adjust according to your spice preference)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch) How To Make Pico De Gallo In a medium bowl, mix the chopped onion, jalapeño, lime juice, and salt. Let it sit for about 5 minutes while you chop the tomatoes and cilantro. Then add the tomatoes and cilantro, stirring to combine. Adjust the salt to taste. For optimal flavor, let the mix marinate for 15 minutes or a few hours in the fridge. Serve it as a dip, or with a slotted spoon to avoid excess liquid. Stored in the fridge, covered, pico de gallo can last up to 4 days.
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