Pico De Gallo Salsa
User Reviews
5
Pico De Gallo Salsa
Description
This Pico De Gallo Salsa recipe combines chopped roma or vine ripe tomatoes with finely diced onions, jalapeños, and cilantro for a classic fresh salsa. The tomatoes are diced about 1/2 inch to keep the salsa from becoming too watery, preserving its traditional chunky texture. Lime zest and juice brighten the flavor, while salt and optional cumin add depth. Garlic is optional, adding a subtle aroma and mild pungency if used.
The diced vegetables and herbs create a mix of crisp textures and fresh herbaceous notes, complemented by the tart lime juice and moderate heat from the jalapeños, which can be adjusted by including more or fewer seeds and membranes.
Pico De Gallo salsa is typically served as a dip with tortilla chips or as a topping for tacos, grilled meats, and other dishes where a fresh, tangy contrast is desired.
Choosing between yellow, white, or red onions affects the sweetness and sharpness; traditional pico typically uses yellow or white onions, while red onions add a sweeter flavor. Adjusting the size of the dice controls the moisture level to suit your preference for chunkiness versus juiciness.
Ingredients
- 6-8 tomatoes roma or vine ripe, chopped (3 and 1/2 cups, ripe
- 1 medium onion chopped
- 1-2 cloves garlic to taste (optional)
- 2 jalapeno pepper chopped small
- 1/2 bunch cilantro chopped (about 1/2 cup, or to taste)
- 2 lime zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon cumin optional
- tortilla chips to serve
Instructions
- Start by chopping your tomatoes into about a 1/2 inch dice. You should end up with about 3 and 1/2 cups, depending on the size of your tomatoes. Note: The smaller you chop your tomatoes, the more watery (juicy) your pico is going to end up. If that's your thing, dice as small as you like. But if you want a traditional texture for your pico, go with a 1/2 inch dice.
- Chop a medium onion. You want the onion pieces to be just a little smaller than your tomatoes.
- Smash and mince 1-2 cloves of garlic. This ingredient is optional, but I love the flavor it adds!
- Slice the jalapenos in half and remove the seeds and membranes. (Use gloves if you plan to rub your eyes in the next 12 hours.) Leave in some of the white membrane if you like your dip to be extra spicy. (Leave the seeds in if you want it REALLY spicy.) Dice the jalapenos into small pieces.
- Wash the cilantro and trim the stems from about half of the bunch. Chop the leaves finely. (The amount of cilantro you add is entirely up to you. Add the whole bunch if you like, or 1/4 cup if cilantro is not your favorite.)
- Add the tomatoes, onion, garlic, jalapenos, and cilantro to a medium bowl.
- Zest 2 limes into the bowl. I love to use my microplane grater, it makes zesting so easy.
- Add the juice from the limes into the bowl.
- Add 2 teaspoons salt. Add 1/2 teaspoon cumin (this is optional but I recommend it!)
- Stir everything together and adjust the salt as necessary.
- Toss gently and serve immediately, or chill for 1 hour and serve. Serve with tortilla chips or top your favorite Mexican food with Pico de Gallo, you can't go wrong!
- Pico de Gallo will keep in the fridge for about 2 days before it starts getting very liquid-y. You can always strain out the liquid, but you lose a lot of flavor. It's best served on the day it's made.
Notes
- Use yellow or white onions for a traditional flavor; red onions will add sweetness and vary the salsa's taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 20kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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