Pico De Gallo Recipe
This fresh, no-cook Pico De Gallo Recipe is like sunshine in a bowl—bright tomatoes, zesty lime, and a kick of jalapeño blending into the perfect healthy salsa.
Full Recipe Introduction
Pico de gallo, also called salsa fresca or fresh salsa, is a simple blend of garden-ripened tomatoes, crisp onions, fragrant cilantro, and tangy lime juice. It’s an authentic Mexican cuisine staple that’s as humble as it is versatile—no simmering, no fancy gadgets, just raw ingredients celebrated at their best. I first learned this recipe from my abuela, who insisted that nothing beats a fresh, homemade salsa at summer gatherings. Whether I’m hosting a backyard barbecue or craving a quick snack, this salsa feels special—low in calories, packed with vitamin C, and free from the preservatives you find in store-bought versions. You know what? According to a 2024 produce report, 82% of home chefs say fresh salsas top their snack list—so let’s get chopping!
H2: Why You’ll Love This Recipe
• No oven needed; perfect for busy weeknights or casual get-togethers.
• Ready in under 15 minutes—so you can focus on mingling, not cooking.
• Totally fresh ingredients: no artificial flavors or preservatives.
• Low-calorie, nutrient-dense snack or side—hello, healthy living!
• Authentic Mexican flair that transports you straight south of the border.
• Customizable heat: go mild or full-tilt spicy, your call.
• Versatile topping for tacos, grilled meats, or avocado toast.
• Keeps beautifully for 2–3 days in the fridge—ideal for meal prep.
H2: Ingredients
– 4 medium roma tomatoes, seeded and diced (about 2 cups)
Tip: Pick vine-ripened roma tomatoes for firm texture and deep flavor.
– ½ medium red onion, finely chopped (about ½ cup)
Substitution: White onion if you prefer a milder bite.
– 1–2 jalapeño peppers, seeded and minced (adjust for heat)
Note: Hatch chiles work great when in season.
– ½ cup fresh cilantro leaves, roughly chopped
Tip: Snip leaves close to stems; mince tender stems for extra zing.
– Juice of 1 large lime (about 2 Tbsp)
Pro tip: Roll the lime on your counter before juicing to get every drop.
– ½ tsp sea salt (or to taste)
– Optional: 1 small garlic clove, minced (for extra depth)
– Optional: ¼ tsp ground cumin (for a smoky twist)
H2: Directions
- Prep your produce. Rinse and dry tomatoes, then dice into uniform ¼-inch cubes. Chop the onion, cilantro, and jalapeños so each bite offers a balanced pop of flavor.
- Combine ingredients. In a medium bowl, toss tomatoes, onion, jalapeños, and cilantro—let those flavors start mingling.
- Season it. Sprinkle in the sea salt and pour on the lime juice. Stir gently, then taste. Add more salt or lime if you need extra brightness.
- Chill briefly. Cover and refrigerate for 10–30 minutes so flavors blend; even a short rest makes a big difference.
- Stir and serve. Give the salsa one last stir, then transfer to a serving bowl. Garnish with a lime wedge or cilantro sprig if you’re feeling fancy.
- Grilled tomato hack: For a subtle smoky note, grill halved tomatoes for 2–3 minutes before dicing.
H2: Servings & Timing
• Yield: Serves 4–6 as a side or appetizer
• Prep Time: 15 minutes (including chopping)
• Rest Time: 10–30 minutes for optimal flavor melding
• Total Time: 25–45 minutes depending on chill time
H2: Variations
• Tropical Twist: Stir in ½ cup diced mango for a sweet-tangy splash.
• Corn & Black Bean: Add ½ cup fresh or grilled corn and ½ cup black beans.
• Avocado Boost: Fold in a diced avocado just before serving.
• Pineapple Fiesta: Swap mango for pineapple and dust with chile powder.
• Olive Oil Drizzle: A teaspoon of olive oil adds a richer mouthfeel.
• Pickled Pepper Zing: Use jarred pickled jalapeños for extra tang.
H2: Storage & Reheating
• Store in an airtight container in the fridge for up to 3 days.
• Freezing not recommended—tomatoes lose their texture.
• Make-ahead tip: Chop and mix ingredients a day ahead; add lime juice and salt just before serving.
• No reheating needed—serve cold or at room temperature.
H2: Notes
I’ve tested this salsa at least a dozen times—sometimes I go overboard with peppers! If heat’s too much, rinse the diced jalapeños under cold water before mixing. And if your tomatoes are extra juicy, drain off a bit of liquid so the salsa isn’t soupy. Sharp serrated knives really help you dice tomatoes cleanly, preserving that snap in every bite.
H2: FAQs
Q: Can I use cherry tomatoes?
A: Sure—just halve them and drain excess juice before tossing with other ingredients.
Q: My salsa tastes bland—what’s missing?
A: Probably salt or lime. Add a pinch more of each, stir, then taste again.
Q: How do I tone down the spice?
A: Remove seeds and ribs from jalapeños, or switch to a milder pepper like poblano.
Q: Will red onion overpower everything?
A: If raw onion’s too intense, soak the chopped pieces in ice water for 5 minutes, then drain.
Q: Is it safe to leave pico out at a party?
A: Keep it on ice for up to 2 hours; beyond that, refrigerate and refresh the serving dish.
Q: Is this salsa vegan and gluten-free?
A: Yes—it’s naturally both, so everyone can dig in.
Q: What if I don’t have fresh cilantro?
A: Swap in fresh parsley or omit altogether for a cilantro-free version.
Q: How far ahead can I prep?
A: Chop veggies up to 24 hours ahead and store separately; combine and season just before serving.
H2: Conclusion
This Pico De Gallo Recipe showcases the best of homemade, authentic Mexican cuisine—bright, healthy, and ready in minutes. It’s perfect for casual gatherings, weeknight dinners, or just a solo snack attack. Give it a try, then swing back here to share your tweaks or browse more fresh salsa ideas!
Pico De Gallo
Ingredients
- 4 medium roma tomatoes seeded and diced
- 1/2 medium red onion finely chopped
- 1-2 jalapeño peppers seeded and minced (adjust for heat)
- 1/2 cup fresh cilantro leaves roughly chopped
- 1 large lime juiced
- 1/2 tsp sea salt or to taste
- 1 small garlic clove minced (optional)
- 1/4 tsp ground cumin (optional)
Instructions
- Rinse and dry tomatoes, then dice into uniform 1/4-inch cubes. Chop the onion, cilantro, and jalapeños to balance flavors.
- Toss tomatoes, onion, jalapeños, and cilantro in a bowl to let flavors mingle.
- Add sea salt, lime juice, and any optional garlic or cumin. Adjust to taste.
- Cover and refrigerate for 10-30 minutes to blend flavors. A short rest improves taste.
- Stir salsa, transfer to a serving bowl, and garnish if desired. Enjoy fresh!
