I love pico de gallo because it is typically a very mild salsa and it is made with all fresh ingredients.
I love pico de gallo because it is typically a very mild salsa and it is made with all fresh ingredients. It makes a great dip served with chips or a flavorful topping on burrito bowl or tacos. Growing up in New Jersey we didn’t really have many authentic Mexican restaurants. When I moved to California, I was introduced to the wonders of delicious authentic Mexican food. Now I’m addicted.
Pico de gallo differs from most other salsas because the ingredients are chopped and stirred together for a chunky topping or dip. Its also referred to as salsa fresca because it’s made from fresh ingredients.
Key Ingredients in This Recipe
Tomatoes – I use Roma tomatoes in this recipe. These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this salsa since they won’t water it down and they have good tomato flavor. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
Jalapeño – Removing the seeds and membrane from the jalapeño cuts down on the spice while the good jalapeño flavor remains. Serrano peppers can be used in place of jalapeño for a bit more of a kick. While jalapeños range between 2,000 to 5,00 Scoville units, serranos are between 5,000 and 15,000 Scoville units.
Yellow Onion – I use yellow onion in this recipe for its mellow flavor. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.
How to Make Pico de Gallo
Mix tomatoes, onion, jalapeño and lime. Remove the seeds from the tomatoes and dice. In a bowl combine tomato, finely diced onion, finely diced jalapeño and juice from the lime.
Add cilantro and season. Stir in cilantro and season with salt.
Store or serve. Refrigerate until ready to serve. Serve with tortilla chips.
Tips and Tricks for This Recipe
Don’t have any tortilla chips to pair with it? Make your own using leftover corn tortillas by cutting them into triangles and quickly frying them in vegetable oil in a large skillet, working a few pieces at a time. Remove to a paper towel-lined plate to drain and sprinkle generously with salt!
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these: