Pico De Gallo

The Ultimate Guide to Classic Pico de Gallo

Pico de gallo, a vibrant and refreshing Mexican condiment, is a culinary delight that elevates any dish it graces. This classic recipe, bursting with fresh flavors, is incredibly easy to make with just a handful of ingredients. Whether you’re a seasoned chef or a kitchen novice, this guide will equip you with the knowledge to create the perfect pico de gallo every time.

What is Pico de Gallo?

Pico de gallo, often referred to as “salsa fresca” (fresh sauce), is a traditional Mexican condiment made with diced tomatoes, onions, jalapeños, cilantro, and lime juice. It’s a staple in Mexican cuisine, adding a burst of fresh, low-calorie flavor to countless dishes. The beauty of pico de gallo lies in its simplicity and the harmonious blend of its core ingredients.

Pico de Gallo vs. Salsa: What’s the Difference?

While both pico de gallo and salsa share similar ingredients, their preparation and texture differ significantly. Pico de gallo features raw, diced ingredients, resulting in a chunky, drier consistency. Salsa, on the other hand, can utilize roasted or stewed tomatoes and often has a more liquid, puréed texture. Both are delicious accompaniments to Mexican cuisine, and layering pico de gallo over salsa can create a symphony of flavors.

Pronunciation and Translation

For those curious about its name, “pico de gallo” translates to “rooster’s beak.” The origin of this intriguing name remains somewhat of a mystery. Phonetically, it’s pronounced PEE-koh day GUY-yoh.

Ingredients for Classic Pico de Gallo

This simple yet flavorful recipe requires only five key ingredients (plus salt):

• Ripe red tomatoes (Roma tomatoes are a great choice)
• White onion
• Jalapeño
• Fresh cilantro
• Lime
• Salt

How to Make the Best Pico de Gallo: Expert Tips

To achieve pico de gallo perfection, follow these essential tips:

1. Choose Ripe Tomatoes: The quality of your tomatoes is paramount. Opt for ripe, red tomatoes, avoiding pale or underripe ones. Roma tomatoes are a popular choice due to their less watery nature. In the winter, cherry tomatoes can be a good substitute, but be sure to chop them finely.
2. Fine Chop: Finely dicing the tomatoes, onions, jalapeños, and cilantro maximizes the flavor in each bite. This extra effort is well worth it.
3. Marinate for Maximum Flavor: A crucial step is to let the chopped onion, jalapeño, lime juice, and salt marinate while you prepare the tomatoes and cilantro. This allows the flavors to meld and intensify
4. Rest Before Serving: Allow the finished pico de gallo to rest for at least 15 minutes before serving. This resting period allows the flavors to fully develop and mingle. You’ll notice a significant difference in taste.
5. Serve with a Slotted Spoon: As tomatoes release moisture, serving the pico de gallo with a slotted spoon or fork helps prevent excess liquid from accompanying each serving, preventing soggy nachos or tacos.

Pico de Gallo Variations

While the classic recipe is divine, feel free to experiment with variations to suit your taste:

• Fruit Variations: Replace the tomatoes with other fruits like mango, peaches, pineapple, strawberries, or even sweet corn for a unique twist.
• Onion and Pepper Swaps: Try red onion instead of white, or add diced red bell pepper for added crunch and sweetness.
• Avocado Addition: Diced avocado adds a creamy texture and richness to the pico de gallo.

Serving Suggestions

Pico de gallo is a versatile condiment that complements a wide array of dishes. Enjoy it with:

• Tortilla chips
• Tacos
• Burritos
• Grilled meats
• Eggs
• Salads

Storing Pico de Gallo

If you have leftovers, store them in an airtight container in the refrigerator for up to a few days. The flavors may continue to meld and enhance over time.

Pico De Gallo

Classic Pico de Gallo
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 cups (about 8 servings)

This pico de gallo recipe is fresh, easy, and delicious! It requires only 5 ingredients: tomato, onion, cilantro, jalapeño, and lime.

Ingredients

• 1 cup finely chopped white onion (about 1 small onion)
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (adjust to your heat preference)
• ¼ cup lime juice
• ¾ teaspoon fine sea salt, more to taste
• 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
• ½ cup finely chopped fresh cilantro (about 1 bunch)

Instructions
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let it sit for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to mix everything together. Taste and adjust with more salt if needed.
For the best flavor, let the pico de gallo marinate for 15 minutes or longer in the refrigerator. Serve as a dip or with a slotted spoon or large serving fork to avoid excess tomato juice. It can be stored in the refrigerator, covered, for up to 4 days.

Notes
For variety, try adding diced avocado or check out other tomato alternatives listed above the recipe.

Nutrition Facts

Serving Size: 1/2 cup
Serves 8

Amount Per Serving

• Calories: 26
• Total Fat: 0.2g (0% Daily Value)
• Saturated Fat: 0g
• Trans Fat: 0g
• Polyunsaturated Fat: 0.1g
• Monounsaturated Fat: 0g (0% Daily Value)
• Cholesterol: 0mg (0% Daily Value)
• Sodium: 138.2mg (6% Daily Value)
• Total Carbohydrate: 6g (2% Daily Value)
• Dietary Fiber: 1.5g (5% Daily Value)
• Sugars: 3.3g
• Protein: 1g (2% Daily Value)