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This vibrant pico de gallo brings together juicy tomatoes, crisp onion, bold chilies, fresh cilantro, and a hit of lime for a classic Mexican salsa perfect for topping tacos, scooping with chips, or brightening up grilled meats. It is my standby recipe because it comes together quickly and really lets those fresh flavors shine.
One time I whipped this up for a spontaneous taco night and everyone raved about how much brighter it made the meal. Now I always have the ingredients on hand.
Ingredients
- Roma tomatoes: choose ripe and firm ones for the best texture and juicy flavor
- White onion: gives a classic sharp kick and crunch yellow or red onion also works for a milder or sweeter bite
- Jalapeño pepper: brings optional heat remove seeds for milder salsa and choose a firm shiny pepper for great flavor
- Cilantro: delivers that essential herbal freshness always opt for bright green bunches with no wilting
- Lime juice: adds tangy balance favor fresh squeezed over bottled for best taste
- Salt: enhances all the ingredients sea salt can offer a cleaner seasoning
- Black pepper: introduces warmth and rounds out the salsa freshly ground always pops the most
Step-by-Step Instructions
- Prepare the Vegetables:
- Dice the Roma tomatoes into small even pieces so they deliver a juicy bite in every scoop. Finely chop the onion and mince the jalapeño very finely so the flavors blend well. Use a large sharp knife to maintain clean cuts and avoid bruising the tomatoes.
- Mix in the Flavor Boosters:
- Add the chopped cilantro to the bowl with the tomatoes onion and jalapeño. Sprinkle over the salt and pepper and pour in the lime juice straight from the lime for a bright lively flavor.
- Toss and Taste:
- Gently mix everything using a spoon or spatula so the veggies do not break down. Taste a spoonful and adjust salt lime or pepper to your liking.
- Chill or Serve:
- Either serve right away for maximum crunch or let the pico rest covered in the fridge for up to an hour so the flavors can meld. Stir well before serving and drain off extra juice as needed.
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There is something so fresh about cilantro that makes this salsa a staple for my family taco nights. My children love helping me mix in the green flecks and always sneak a little taste before we set it out.
Storage Tips
Pico de gallo holds best when kept cold. Store it in an airtight container for up to three days. If any liquid pools at the bottom just pour it off before serving to keep the salsa crisp and fresh.
Ingredient Substitutions
You can easily swap the white onion for red or yellow if you want a sweeter or milder flavor. For those who do not enjoy cilantro try using flat leaf parsley though it will subtly change the flavor. If you like things extra hot add a serrano pepper.
Serving Suggestions
Scoop it onto fish tacos fold into burritos spoon over scrambled eggs or simply laid out with tortilla chips for a party snack. Sometimes I even use it as a bright topping for grilled chicken or steak on busy weeknights.
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Cultural Note
Pico de gallo is also called salsa fresca in Mexican cuisine and is especially beloved for its clean bold flavors in everything from street tacos to hearty huevos rancheros. It is one of those dishes that instantly brings the flavors of Mexico to your kitchen.
Recipe FAQs
- → What kind of tomatoes work best?
Roma tomatoes are ideal due to their firm texture and low moisture, but you may also use other ripe, flavorful varieties.
- → How can I adjust the spiciness?
Add more or less jalapeño or leave the seeds in for extra heat. Omit for a mild flavor.
- → Can I make it ahead of time?
Yes, prepare in advance and refrigerate for up to 3 days. Drain excess liquid for best texture before serving.
- → Is onion substitution possible?
You can use white, yellow, or red onion based on taste preference. Chop finely for uniform texture.
- → What dishes pair well with it?
Serve with tortilla chips, tacos, grilled meats, or as a topping on eggs, salads, or rice bowls.
- → Can the cilantro be omitted?
If desired, omit cilantro or substitute with fresh parsley to suit your taste.