Homemade Easy Pico de Gallo
Recipe: #32921
July 12, 2019
Categories: Sauce, Salsas, Tomato, Onions, Mexican, 5 Ingredients Or Less Fresh Tomatoes, Lime, more
"Presented here is a fresh Pico de Gallo recipe that is super easy to prepare. What's best is that it is fresh and delicious, making it perfect to scoop up with tortilla chips or as an addition to any meal, especially Mexican dishes, but it doesn't have to end there. Make sure to use good ripe tomatoes. Source: Cookie and Katie."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (160.9 g)
- Calories 32.7
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 384.8 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.3 g
- Sugars - 4.2 g
- Protein - 1.4 g
- Calcium - 20 mg
- Iron - 0.5 mg
- Vitamin C - 24 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Step 2
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
Step 3
For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to buy ripe tomatoes for the best flavor.
- Adjust the amount of jalapeño or serrano pepper to your desired level of spiciness.
- For the onion, you can use shallots instead. Shallots have a milder flavor than onions, so they won't overpower the other flavors in the Pico de Gallo.
- For the jalapeño or serrano pepper, you can use bell peppers instead. Bell peppers are milder and will add a bit of sweetness to the dish, balancing out the other flavors.
Mango Pico de Gallo Substitute 1 cup of diced mango for the tomatoes and reduce the lime juice to 2 tablespoons. Omit the jalapeño or serrano pepper and add 1/4 teaspoon of ground cumin to the mixture.
: Mexican Street Corn Salad
: Mexican Street Corn Salad is a delicious and easy side dish that pairs perfectly with the Homemade Easy Pico de Gallo. The creamy, cheesy, and spicy flavors of the salad are the perfect complement to the fresh and zesty Pico de Gallo. It is sure to be a hit at any gathering!
Grilled Shrimp Tacos: Grilled Shrimp Tacos are a great dish to serve alongside Mexican Street Corn Salad. The succulent grilled shrimp and flavorful toppings, such as avocado and pico de gallo, are the perfect combination to the creamy, cheesy, and spicy flavors of the salad. Plus, the tacos are easy to make and are sure to be a hit with all your guests!
FAQ
Q: How long can I store Pico de Gallo?
A: Pico de Gallo can be stored in the refrigerator, covered, for up to 4 days.
Q: How do I make Pico de Gallo?
A: To make Pico de Gallo, combine diced tomatoes, onion, jalapeno, cilantro, lime juice, and salt in a bowl. Mix until all ingredients are evenly distributed. Enjoy!
4 Reviews
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Fun facts:
The name "Pico de Gallo" is derived from Spanish and translates to "rooster's beak," because it is traditionally eaten with the thumb and forefinger, resembling a rooster's beak.
The famous Mexican actress and singer, Salma Hayek, is known to have her own favorite recipe for Pico de Gallo, which she has been using for years.