Pico de Gallo is the salsa to use in Mexican and TexMex recipes. Looking for a quick, easy way to uplift your tacos or a simple salsa to pair with tortilla chips? Look no further than this integral combination of tomato, jalapeno, and onion.
Let’s walkthrough how to put together this amazing salsa!
Ready in 5 minutes
Making Pico de Gallo is less about cooking and more about balance. I prefer a one-to-one ratio of tomato and onion. Do you tend to think raw onion is strong? Try dicing into smaller pieces or soaking the onion in lime juice for 10 minutes. Alternatively, substitute raw onions for onion powder.
Ingredients
- Heirloom Tomato: 1-2 tomatoes, diced
- Onion (white, red, or sweet): 1/4 onion, diced (my preference is white)
- Jalapeno: half as much jalapeno as onion, diced
- Cilantro and Lime: 2 tablespoons each
- Salt and Pepper: to taste
Directions
Prepare the Ingredients for the Pico do Gallo
- First, dice your heirloom tomato and onion into equal sizes and parts. This recipe calls for a one-to-one ratio of tomato and onion. Decrease the amount of onion if the flavor is too strong.
- Second, chop the jalapeno peppers into smaller pieces than the tomato and onion. Ready to add heat? Keep the pith and seeds. If you only want some heat, avoid the pith and seeds (though, some heat will come through!).
- Third, roughly or finely chop the cilantro (leaves and stems).
Toss together the Pico de Gallo
Simplicity is rewarding. Combine all ingredients in a bowl, toss, and enjoy.
Pairs well with Portobello Mushroom Tacos and Grilled Strip Steak Salads.
Does raw cilantro taste bad to you?
Dried cilantro is a great replacement. You can either use dried (supermarket spices aisle) or partially dried (supermarket refrigerated produce) cilantro. Alternatively, finely chop the cilantro leaves a day in advance. Then, place the chopped cilantro in a small bowl and leave uncovered in the fridge overnight. This makes the homemade partially dried version.
Recommendations
Crushed Pico de Gallo
Do you want all the taste of Pico de Gallo and don’t feel like dicing the tomatoes and onions? Maybe you don’t want to risk touching the jalapeno? Toss all the ingredients directly into a food processor and crush!
This method provides a more “traditional” looking salsa. Personally, I prefer crushed Pico de Gallo when pairing with tortilla chips.
