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Pico de Gallo is a fresh, zesty Mexican salsa made with simple ingredients like tomatoes, onions, cilantro, lime, and jalapeños. It’s perfect as a topping for tacos, burritos, grilled meats, or served as a dip with tortilla chips.
Here’s a basic recipe for Pico de Gallo:
Ingredients:
- 4 medium tomatoes, finely chopped (Roma tomatoes work well)
- 1/2 medium onion, finely chopped (yellow or red onion)
- 1-2 jalapeños, seeds removed and finely chopped (adjust based on your spice preference)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
1. Prepare the Ingredients:
- Wash the tomatoes, jalapeños, and cilantro thoroughly. Dice the tomatoes into small, bite-sized pieces and place them in a bowl.
- Chop the onion and jalapeños finely and add them to the bowl with the tomatoes.
- Chop the cilantro and add it to the mixture.
- Cut the lime in half and squeeze the juice into the bowl.
2. Season:
- Stir the ingredients together. Add salt and pepper to taste, mixing until the flavors are evenly distributed.
3. Let it Sit:
- Allow the pico de gallo to sit for about 10-15 minutes to let the flavors meld. If you have more time, you can refrigerate it for 30 minutes to an hour.
4. Serve:
- Serve the pico de gallo fresh with tortilla chips, tacos, grilled meats, or as a garnish for any dish that could use a fresh, tangy kick.
Tips:
- For a milder version: Remove the seeds and membranes from the jalapeños before chopping. You can also use a mild pepper like a poblano.
- Add other ingredients: You can also add a small clove of minced garlic or a dash of hot sauce for extra flavor.
- Storage: Pico de gallo is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for 1-2 days. The tomatoes will release juices, so you may want to drain it slightly before serving again.
Pico de gallo is a refreshing and versatile addition to many dishes, and its bright flavors are sure to please!
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