Pico de Gallo is a classic Mexican salsa that is bursting with fresh, vibrant flavors. With diced tomatoes, red onion, chili peppers, fresh cilantro, and a squeeze of lime, this simple yet delicious condiment is perfect for topping tacos, scooping with chips, or adding a fresh kick to any dish. Making Pico de Gallo in large batches is a great way to ensure you always have some on hand, as one jar is never enough! Let’s dive into this quick and easy recipe that’s sure to become a staple in your kitchen.
Ingredients
- Tomatoes: 6, diced
- Red Onion: 1 large, finely chopped
- Chili Pepper: 2 fresh medium-sized, seeded and chopped (adjust to taste for heat preference)
- Fresh Cilantro: 1 cup (about 30 g), chopped
- Lime Juice: Juice of 2 limes
- Salt: to taste
- Optional: Garlic: 1 clove, minced
Yield: 5 jars (adjust based on jar size)
Total Time: 15 minutes (plus chilling time)
Step-by-Step Instructions
1. Prepare the Ingredients
- Dice the Tomatoes: Start by dicing the 6 tomatoes into small, even pieces. Place them in a large mixing bowl. Fresh, ripe tomatoes are best for this recipe as they provide the sweetest and juiciest flavor.
- Chop the Onion and Chili Peppers: Finely chop 1 large red onion and 2 fresh medium-sized chili peppers (like jalapeños or serranos) after removing the seeds to reduce the heat level. Add them to the bowl with the tomatoes. If you prefer extra heat, you can keep some of the seeds or use hotter chili varieties.
2. Add Fresh Herbs and Seasonings
- Add the Cilantro: Chop about 1 cup of fresh cilantro and sprinkle it over the tomatoes, onions, and peppers. The fresh cilantro adds a bright, herbal note that is essential to the flavor of Pico de Gallo.
- Squeeze in Lime Juice: Squeeze the juice of 2 limes over the mixture, making sure to catch any seeds. The lime juice provides the necessary acidity that ties all the flavors together, giving the salsa a refreshing, zesty punch.
- Season with Salt: Add a generous pinch of salt to taste. Stir everything well, then taste and adjust the seasoning as needed. The salt helps to balance the acidity of the lime juice and enhances the natural flavors of the ingredients.
- Optional: Add Garlic: If you love garlic, finely mince 1 clove and add it to the mixture. The garlic adds a subtle pungent depth to the salsa.
3. Jar and Chill
- Jar the Pico de Gallo: Carefully spoon the Pico de Gallo into clean glass jars. Fill each jar to the top, pressing down gently to eliminate air pockets.
- Chill: Seal the jars with lids and place them in the refrigerator to chill for at least an hour before serving. This chilling time allows the flavors to meld together, enhancing the overall taste of the salsa.
4. Serve and Enjoy
- Serve: Serve the chilled Pico de Gallo as a fresh topping for tacos, burritos, grilled meats, or simply with tortilla chips as a refreshing dip. It’s versatile, healthy, and incredibly satisfying!
Nutrition Information (Per Serving, Based on 10 Servings)
- Calories: 20 kcal
- Protein: 1 g
- Carbohydrates: 5 g
- Dietary Fiber: 1 g
- Sugars: 3 g
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 60 mg
Tips for Perfect Pico de Gallo
- Use Fresh Ingredients: The freshness of the tomatoes, onions, and cilantro is key to the flavor of Pico de Gallo. Look for bright, firm vegetables and fresh, vibrant cilantro.
- Adjust Heat Level: Control the heat of your Pico de Gallo by adjusting the amount and type of chili pepper you use. For a milder salsa, remove the seeds and membranes from the peppers.
- Let it Marinate: Allowing the Pico de Gallo to chill in the refrigerator not only melds the flavors but also enhances the texture as the tomatoes release some of their juices.
Pico de Gallo is a versatile and fresh addition to any meal, perfect for adding a burst of flavor and color. Whether you’re hosting a party or simply meal-prepping for the week, this easy-to-make salsa is sure to brighten up your dishes. Enjoy making and sharing this classic recipe with family and friends!
