Pico de Gallo, also known as salsa fresca or salsa cruda, is a vibrant and refreshing Mexican condiment made from fresh, diced ingredients.
It typically includes tomatoes, onions, cilantro, jalapeños, lime juice, and salt, creating a bright, tangy, and slightly spicy flavor.
Unlike traditional salsa, Pico de Gallo has a chunkier texture, making it perfect as a topping for tacos, nachos, or grilled meats, or as a dip for tortilla chips.
This easy-to-make, healthy dish is loved for its simplicity and its ability to add a burst of freshness to a wide variety of meals.
Ingredients
6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
Directions
1 cup (2-3 ears) of grilled/pan fried corn.
If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO.
Since you are using pans now,
I would probably add the garlic,
salt,
1/2 the cilantro,
cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple,
mango,
peach etc.
You can also add lemon or black pepper if you like .
Variations of Pico de Gallo:
Fruit Pico de Gallo: Add diced fruits like mango, pineapple, or watermelon for a sweet and tangy twist, balancing the heat of the jalapeños with a refreshing tropical flavor.
Avocado Pico de Gallo: Mix in diced avocado for a creamier version, similar to a chunky guacamole.
Cucumber Pico de Gallo: Add diced cucumber for extra crunch and a cooling effect, perfect for hot summer days.
Corn Pico de Gallo: Incorporate roasted or grilled corn kernels to give the salsa a slightly smoky and sweet flavor.
Spicy Pico de Gallo: Use hotter peppers, such as serrano or habanero, instead of jalapeños for an extra kick.
Tips for Making Pico de Gallo:
Use Fresh, Ripe Ingredients: The key to a great Pico de Gallo is using fresh, ripe tomatoes, onions, and cilantro. Roma tomatoes work well due to their firm texture and low water content.
Remove Excess Tomato Juice: After dicing the tomatoes, remove the seeds and excess juice to prevent the Pico de Gallo from becoming too watery.
Balance the Lime Juice: Lime juice adds a bright, tangy flavor, but use it sparingly to avoid overpowering the other ingredients.
Start with a little and add more as needed.
Chill for Better Flavor: Let the Pico de Gallo sit for at least 15–30 minutes in the fridge before serving.
This allows the flavors to meld together and intensifies the taste.
Adjust to Taste: Feel free to modify the salt, lime, and heat levels based on your preference.
Pico de Gallo is versatile and can be easily tailored to your taste buds.
To store Pico de Gallo and maintain its freshness:
Refrigeration:
Transfer any leftover Pico de Gallo to an airtight container.
This will help preserve its freshness and prevent it from absorbing other odors in the fridge.
Store it in the refrigerator for up to 3 days. Over time, the tomatoes may release more liquid, so give it a stir before serving.
Drain Excess Liquid:
After storing, you may notice some extra liquid from the tomatoes. You can drain off the excess juice if you prefer a less watery texture.
Freezing (Not Recommended):
Due to the high water content in the tomatoes and vegetables, freezing Pico de Gallo is not recommended as it can become mushy when thawed.
For the best flavor, try to consume Pico de Gallo fresh or within a day or two.