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Craving fresh Pico de Gallo? This easy recipe is fresh, versatile, and can be made in minutes. Try it on tacos, nachos, burritos, and more!
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The Perfect Pico
This recipe for pico de gallo is my absolute favorite. Not because it has lots of fancy ingredients or crazy flavors, but because it is simple, fresh, vibrant, and exactly how pico de gallo should be. I’m talking perfectly diced, juicy tomatoes and crisp onions, with that little kick from fresh jalapeño. I’ve been making this for years, and it’s never let me down. I especially love using it in our Copycat Cafe Rio recipes. Trust me, it’s a game-changer! Whether you’re dipping tortilla chips or topping burritos, nachos, or quesadillas, this pico de gallo is your new best friend.
Pico de Gallo vs. Salsa: What’s the Difference?
Technically speaking, pico de gallo is a type of salsa—it falls under the salsa umbrella. However, the key difference lies in its texture and preparation. Pico de gallo, often called ‘salsa fresca,’ is fresh and uncooked, with finely diced ingredients that give it a crisp texture. Traditional salsas, on the other hand, are typically more saucy, often blended or cooked to create a smoother consistency. Both are delicious, but there’s something about the bright, fresh bite of pico that I just can’t get enough of!
Ingredients for the Best Homemade Pico de Gallo
Let’s talk ingredients, because they truly make or break this dish. Fresh is always best when it comes to pico de gallo. Here’s what you’ll need:
- Vine-Ripened Tomatoes: The quality of your tomatoes will determine the overall quality of your pico. Use garden fresh whenever possible. Look for firm, ripe tomatoes for the best flavor.
- Sea Salt: You can also use Kosher salt. Salt brings out the natural sweetness of the tomatoes.
- Onion: White onion adds a nice crunch and sharpness. Yellow onion is easy to find and always a classic flavor. You can also use red onion for a sweeter flavor.
- Garlic: Fresh garlic is a must, be sure to mince it up really small.
- Fresh Cilantro: Don’t skip the cilantro! It adds that signature fresh flavor.
- Jalapeno: 1-2, seeded and finely diced. Adjust the amount based on your spice preference. You can also used canned jalapeño if you prefer.
- Fresh Lime Juice: About 1 tablespoon or ½ lime. Lime juice adds a bright, tangy flavor.
- Green Tabasco Sauce: A few dashes, optional. This adds a little extra zing! Don’t worry, green Tabasco isn’t as spicy as regular Tabasco. It won’t add a lot of extra heat. Just flavor!
Tips for Making Pico de Gallo
- Use a Sharp Knife – Please, use a sharp knife! It makes dicing the tomatoes and onions so much easier, and you get those perfect, small pieces. Plus, as the saying goes “A sharp knife is safer than a dull knife”.
- Finely Dice Your Ingredients – I like to finely dice and chop all the ingredients so it’s easier to scoop and each bite has a balanced mix of flavors.
- Let It Rest – After you’ve diced all your ingredients and mixed them together, it’s best to let the Pico de Gallo rest for at least 15-20 minutes before serving. This resting time allows the flavors to meld together and intensify.
- Guacamole Hack – Want to take your Pico to the next level? Gently stir in some mashed or diced avocado. Instant guacamole!
- Add-In Ideas – Feel free to get creative! Pineapple, mango, corn, red onion, black beans, red bell pepper, or serrano peppers are all fantastic additions.
Storage and Serving Pico de Gallo
Transfer any leftover Pico to an airtight container and store it in the refrigerator. It’s best consumed within 1-2 days, as the tomatoes will start to break down and the overall texture will change after that. While it’s tempting to freeze, I don’t recommend it. Freezing will alter the texture of the fresh vegetables, making them mushy when thawed. When ready to serve, set it out for 10-15 minutes to bring it to room temperature. Cold tomatoes just don’t taste as good. Before serving, give it a gentle stir, as some liquid may have settled at the bottom.
More Fresh Salsa Recipes
Pico de Gallo
Ingredients
- 5 tomatoes (vine ripened, finely diced)
- 1 teaspoon sea salt (or to taste)
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- 1 bunch cilantro (finely diced)
- 2 tablespoons chopped jalapeño (fresh or canned)
- 5 shakes green Tabasco sauce
Instructions
- In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed.
- Add remaining ingredients and stir together well.
- If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).
