Make this Pico de Gallo recipe whenever you want a fresh and crisp filling with tacos, burritos, or digging dip with tortilla chips.
What is pico de gallo? (vs.Sasha)
Pico de Gallo (also known as Salsa Fresca) is chunky and made with raw, fresh ingredients, while restaurant salsa is smoother and liquid.
- smell: Bright, rich, a little spicy, this is the best pico de gallo and full of gentle kicks.
- Skill Level: Prepare, toss, relax and eat. This Mexican food staple is very easy to prepare and it is beginner friendly.
- Tips for saving time: Buy pre-sliced onions, tomatoes and chopped jalapeno.
- yield: Make double or triple batches and use it all week.
Pico de Gallo Ingredient Tips
- tomato: Go find the freshest and most solid tomatoes so they stay better. Garden tomatoes are the best, but you can also go for steak, vine or roman tomatoes.
- onion: White onions are sweeter and more irritating than red or yellow onions. Taste with your favorite taste. Soak the chopped onions in cold water and rinse them to slightly reduce the flavor. If you want a particularly mild but slightly colored pico de Gallo, slice the green onions thinly.
- Jalapeno: Fresh jalapeños add crunch and they can be spicy if you keep the membrane and seeds inside. Remove the seeds to place on a milder plate. For mild sour taste, use pickled jalapeno.
- Herbs: Cilantro is standard for fresh Mexican flavor, but if it isn’t cilantro, you can use parsley.
- Lime and salt: Marry the taste carefully. Smoked salt, garlic powder, lime peel or cracked black pepper all add flavor to the homemade pico de Gallo.
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- This recipe is perfect for green chili, corn, radish, avocado, bell pepper, serrano chili, black olives or diced mangoes. Just make sure to cut all the pieces into even sizes for easy sc (I love this chopper!).
- Mix Pico de Gallo with sour cream or avocado sauce for creamy pico.
Methods to serve pico de Gallo
Use Pico de Gallo as a low-calorie, nutritious dip, as well as fresh vegetables such as celery, pepper spoons, fries or cookies. Give beef or sausage tacos extra Zing, or use Pico de Gallo as a filling for grilled chicken or Fife.
Storage Pico de Gallo
- Make this homemade salsa a day ahead of time and the flavor will even blend in even more! Stir before serving.
- Leftovers in a container in the refrigerator are left over for up to 2 days. It may be softer than fresh, but can still be added to breakfast burritos or tortillas.
- Due to the high moisture content of the ingredients, freezing is not recommended. But the Pico de Gallo is very easy to make fresh.
More fresh tomato recipes
Do you like this Pico? Be sure to leave a rating and comment below!
Pico de Gallo
Juicy, ripe tomatoes with onions, fresh lime juice, jalapeno and coriander sprinkle to mix together to make a bright and spicy salsa fresca flavor!
Prevent the screen from becoming dark
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Cut into tomatoes and drain in a strainer while preparing the remaining ingredients.
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Add drained tomatoes, onions, lime, jalapeno, coriander, salt and pepper to a small bowl and throw away.
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Allow for at least 20 minutes to blend the flavor.
Fresh white onions were added. If you find it smells too strong, chop and soak in cold water (rinse a few times) and bite a little from the onion.
If you want a mild salsa, make sure to shave off the seeds and membrane of the jalapeno before diced.
I love cilantro and it really makes the taste of this dish taste good. If you don’t like it, you can leave it out or replace parsley.
Calories: 29 | carbohydrate: 6g | protein: 1g | Fatty: 0.3g | Saturated fat: 0.04g | Polyunsaturated fat: 0.1g | Monounsaturated fat: 0.04g | sodium: 7mg | Potassium: 302mg | fiber: 2g | sugar: 4g | Vitamin A: 992IU | Vitamin C: 17mg | calcium: 16mg | iron: 0.4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, dipping sauces, party foods, side dishes, snacks
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