This Pico De Gallo Salsa Recipe is made with simple ingredients such as roma tomatoes, white onion, fresh jalapeño, and chopped cilantro. It’s bursting with so much flavor and is perfect for cinco de mayo, or if you’re feeling like some Mexican food.
Pico de Gallo, also known as “salsa fresca” or “salsa cruda,” is a fresh, uncooked salsa made with chopped tomatoes, onions, cilantro, and lime juice. This classic Mexican condiment is simple to make, versatile, and incredibly flavorful.
It’s perfect for serving with tortilla chips, tacos, grilled meats, or fish. It’s one of the easiest recipes to throw together and tastes just like something you’d order from a mexican restaurant.
While you can certainly buy pre-made pico de gallo at the grocery store, there’s nothing quite like making it yourself from scratch. The flavors are brighter, the texture is crisper, and you can customize it to your liking.
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DIFFERENCE BETWEEN FRESH TOMATO SALSA AND FRESH PICO DE GALLO
Pico de gallo and salsa are both popular condiments in Mexican cuisine, but they have some key differences in their preparation, ingredients, and texture.
Salsa is typically made by blending or pureeing ingredients together to create a smooth or slightly chunky sauce. Salsa usually includes ingredients such as tomatoes, onions, chili peppers, cilantro, and lime juice.
Some variations of salsa may also include additional ingredients such as avocado, corn, or black beans. Salsa can vary in heat level and texture, from mild and smooth to hot and chunky.
Pico de gallo, on the other hand, is typically made with fresh, chopped ingredients that are mixed together and served as a chunky condiment. Pico de gallo usually includes diced tomatoes, onions, jalapeños or other chili peppers, cilantro, and lime juice.
It is typically not blended or pureed, which gives it a chunky texture and allows each ingredient to maintain its individual flavor and texture.
In summary, the main difference between salsa and pico de gallo is the texture and preparation method. Salsa is typically smooth or slightly chunky, while pico de gallo is chunky and made with fresh, chopped ingredients.
INGREDIENTS FOR THE HOMEMADE PICO DE GALLO RECIPE
You will need the following ingredients listed below to make the authentic pico de gallo (the exact measurements and full recipe are in the printable recipe card at the bottom of this post):
- Fresh tomatoes – roma tomatoes or cherry tomatoes work best as they are more firm. Any ripe tomatoes will work.
- White onion – can also use red onion but it may have a stronger onion flavor. Any type of raw onion will work.
- Fresh cilantro
- Jalapeno pepper
- Fresh lime juice
- Salt and freshly ground black pepper
DIRECTIONS ON HOW TO MAKE
Dice tomatoes into small, bite-sized pieces. Remove the stem and seeds from the tomatoes and discard them.
Dice the onion and add it to the large bowl with the tomatoes.
Chop the cilantro leaves and add them to the bowl. Cilantro stems are edible and can be finely chopped and added as well.
Mince the jalapeño peppers and add them to the bowl. If you like a more mild salsa, you can skip the jalapeños.
Add the lime juice over the mixture and stir well to combine.
Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and pepper and adjust as needed.
Refrigerate for at least 30 minutes to allow the flavors to meld together. Pico de gallo is best served chilled, so make sure to store it in the fridge until you’re ready to serve.
TIPS AND VARIATIONS
- If you prefer a smoother texture, you can pulse the ingredients in a food processor or blender until finely chopped.
- To make a chunky guacamole, simply mash a few ripe avocados and mix them with your pico de gallo.
- For a fruity twist, add diced mango or pineapple to your pico de gallo.
- Try experimenting with different herbs and spices to customize your pico de gallo. Cumin, oregano, and chili powder are all great additions.
- If you don’t have fresh jalapeños, you can use canned or pickled jalapeños instead. Just make sure to drain them well before adding them to your salsa.
- If you like hot salsa you can try using different peppers like serrano peppers or poblano peppers.
DIFFERENT WAYS TO USE THIS HOMEMADE SALSA RECIPE
Pico de gallo is a versatile condiment that can be used in a variety of ways. Here are some ways to use your fresh salsa:
- Tacos and Burritos: Pico de gallo is a popular topping for tacos and burritos. Add it as a filling to your tacos and burritos, or as a topping for a fresh and zesty flavor.
- Grilled Meats: Use pico de gallo as a topping for grilled meats such as chicken, fish, or steak. The fresh flavor pairs well with the smoky char of grilled meats.
- Taco Salads: Add pico de gallo to your salads for a burst of fresh flavor. It’s especially good in salads with a Mexican theme, such as a taco salad.
- Eggs: Pico de gallo makes a great addition to scrambled eggs, omelets, or breakfast burritos.
- Chips and Dips: Pico de gallo is a perfect dip for tortilla chips. You can also mix it with avocado to make a delicious guacamole.
- Soups: Add a dollop of pico de gallo to your soup for a fresh and zesty flavor. It works particularly well in Mexican-style soups like tortilla soup or pozole.
- Grilled Vegetables: Pico de gallo is a great topping for grilled vegetables such as zucchini, bell peppers, or corn.
These are just a few ways to use pico de gallo. You can get creative and use it in any dish where you want to add a fresh and zesty flavor.
HOW TO STORE
Homemade pico de gallo is best consumed within a few hours of making it, as the fresh ingredients tend to break down and become less crisp over time. However, if you have leftover pico de gallo that you want to store, there are a few things you can do to keep it fresh and flavorful for as long as possible.
- Refrigerate it promptly: As soon as you’re done making your pico de gallo, transfer it to an airtight container and refrigerate it right away. This will help slow down the process of oxidation and bacteria growth that can cause the salsa to spoil quickly.
- Use a glass container: Glass containers are ideal for storing pico de gallo because they don’t retain any odors or flavors from previous foods. Make sure the container has a tight-fitting lid to keep the air out.
- Keep it cold: Store your pico de gallo in the refrigerator at all times, and try to keep it in the coldest part of the fridge. This will help keep the ingredients fresh and crisp for longer.
- Use it within 3-4 days: While homemade pico de gallo can last for up to a week in the refrigerator if stored properly, it’s best to use it up within 3-4 days for optimal freshness and flavor.
- Drain excess liquid: Over time, the tomatoes in your pico de gallo will release some liquid, which can make the salsa watery and less flavorful. If you notice excess liquid in your container, simply pour it off or use a slotted spoon before serving.
By following these tips, you can enjoy fresh and flavorful homemade pico de gallo for days after making it. Just remember to always refrigerate it promptly, use an airtight container, and keep it cold until you’re ready to enjoy it again.
In conclusion, homemade pico de gallo salsa recipe is a delicious, healthy, and easy-to-make condiment that is perfect for any occasion. By following these simple steps and using fresh, high-quality ingredients, you’ll have a flavorful and refreshing salsa that is sure to impress your guests.
So why not give it a try and add a little bit of Mexico to your next meal?
Delicious Savoury Meals You May Like To Try With The Best Pico
- Juicy Air Fryer Turkey Burgers (Healthy & Easy)
- Taco Bell Crunch Wrap Supreme
- How To Make Taco Shells In The Air Fryer
- Easy Air Fryer Hamburgers (Quick and Juicy)
- Crispy Air Fryer Chicken Burgers
- 4 roma tomatoes
- 1 medium yellow onion
- 1 jalapeno pepper
- 2/3 cup fresh cilantro
- 3 tbsp lime juice
- salt + pepper
1. Dice tomatoes into small, bite-sized pieces. Remove the stem and seeds from the tomatoes and discard them.
2. Dice the onion and add it to the large bowl with the tomatoes.
3. Chop the cilantro leaves and add them to the bowl. Cilantro stems are edible and can be finely chopped and added as well.
4. Mince the jalapeño peppers and add them to the bowl. If you like a more mild salsa, you can skip the jalapeños.
5. Add the lime juice over the mixture and stir well to combine.
6. Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and pepper and adjust as needed.
7. Refrigerate for at least 30-60 minutes to allow the flavors to meld together. Pico de gallo is best served chilled, so make sure to store it in the fridge until you're ready to serve.
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 101mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…