Classic Pico de Gallo

Name: Classic Pico de Gallo
Prep time: 10 min
Total time: PT-481899H51M8S
Cuisine: Mexican
Ingredients: 4 medium ripe tomatoes, diced; 1 small white onion, finely chopped; 1 jalapeño pepper, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; 1 clove garlic, minced (optional); 2 tablespoons fresh lime juice; 1/2 teaspoon salt, or to taste

Isabella

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Classic Pico de Gallo a fresh and zesty Mexican salsa made with ripe tomatoes, onions, cilantro, and lime juice. It’s perfect for dipping, topping tacos, or adding a burst of flavor to any dish. This easy-to-make recipe brings authentic Mexican flavors right to your table!

Why You’ll Love This Recipe

It’s incredibly fresh and vibrant, with a perfect balance of flavors.

Ready in just 10 minutes with minimal prep work.

Versatile as a dip, topping, or side dish.

Customizable to suit your taste preferences, from mild to spicy.

Healthy, low-calorie, and naturally gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium ripe tomatoes, diced

1 small white onion, finely chopped

1 jalapeño pepper, seeded and minced (optional, for heat)

1/4 cup fresh cilantro, chopped

1 clove garlic, minced (optional)

2 tablespoons fresh lime juice

1/2 teaspoon salt, or to taste

Directions

In a medium mixing bowl, combine the diced tomatoes, chopped onion, jalapeño (if using), and cilantro.

Add the minced garlic (if using), fresh lime juice, and salt. Mix everything thoroughly.

Taste and adjust the seasoning, adding more lime juice or salt as desired.

Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

Serve chilled or at room temperature with tortilla chips, or use as a topping for tacos, burritos, grilled meats, or salads.

Servings and Timing

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6 servings

Calories: 20 kcal per serving

Variations

Add Fruit: Try adding diced mango, pineapple, or avocado for a fruity twist.

Change the Heat: Substitute serrano peppers for jalapeños, or omit peppers for a milder version.

Extra Herbs: Mix in a touch of chopped fresh oregano or parsley for a unique flavor profile.

Smoky Kick: Add a pinch of smoked paprika or chipotle powder for a smoky depth.

Chunky or Smooth: Blend the ingredients slightly for a smoother salsa, or keep it chunky for a traditional texture.

Storage/Reheating

Storage: Store leftover Pico de Gallo in an airtight container in the refrigerator for up to 3 days.

Reheating: This salsa is best enjoyed fresh and cold. If refrigerated, give it a quick stir before serving. Avoid freezing, as the texture of the tomatoes and cilantro may change.

Related Recipes:

Pan de Yuca (Pan de Queso)

FAQs

How can I keep my Pico de Gallo from being watery?

I like to scoop out the tomato seeds before dicing. This helps reduce excess liquid and keeps the salsa fresh and chunky.

Can I make Pico de Gallo ahead of time?

Yes, I usually prepare it a few hours in advance. The flavors meld beautifully after chilling in the fridge.

Is Pico de Gallo the same as salsa?

While both are salsas, Pico de Gallo is a fresh, uncooked version with chunky ingredients, unlike blended, cooked salsas.

Can I use other types of onions?

I prefer white onions for their sharp flavor, but red or yellow onions work just as well, depending on your taste.

What dishes pair well with Pico de Gallo?

I enjoy it with tortilla chips, on tacos, burritos, or even as a topping for grilled chicken, steak, or fish. It also livens up scrambled eggs or rice dishes!

Conclusion

Classic Pico de Gallo is a must-have recipe for anyone who loves fresh, flavorful, and versatile dishes. Whether I’m serving it as a dip or a topping, it never fails to impress. Simple ingredients come together to create a vibrant salsa that enhances any meal. Try it today and bring a taste of Mexico to your table.

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