Pico de Gallo

Pico de Gallo – This simple recipe calls for only a few ingredients, but it packs a huge punch of flavor. In only 10 minutes you’ll end up with the most fresh and bright version of salsa you’ll ever eat.

Pico de Gallo has always been one of my favourite dips. I’ll choose it 10 times out of 10 over regular salsa, and enjoy every second of those beautiful fresh flavors! This passion for Pico is one of the many things my boyfriend and I have in common, and I always have to double this recipe when I make it at home for us to snack on (let’s be honest, inhale). It is one of the most simple but surprisingly impressive recipes to keep in your arsenal for serving a crowd!

I always use Roma (plum) tomatoes for this recipe. They are a bit more firm and will hold up to the smaller dice that this recipe requires. I find that other varieties get a bit mushy, and no one wants that! The reason you never see the ingredients in Pico de Gallo stray very often is because it’s actually made to resemble the colors of the Mexican flag. To stay true to this tradition, you can use a green bell pepper or Anaheim pepper in place of the jalapeño if you want to tone down the spice. If you’re looking to up the heat, go for a green habanero or simply use some extra jalapeños.

You can totally dig into this right away (trust me, it’s so hard not to), but I actually like to let mine sit in the fridge for about 10-15 minutes before serving it. The salt pulls a lot of moisture out of tomatoes, creating this beautiful cohesion of liquid at the bottom of the bowl. There really is nothing like letting a chip soak for a few seconds in that liquid!

I hope you try this recipe out! Leave a comment and let me know how it goes, and if you’ve come up with any fun revisions to try out.

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5 from 1 vote

Pico de Gallo

Pico de Gallo - This simple recipe calls for only a few ingredients, but it packs a huge punch of flavor. In only 10 minutes you'll end up with the most fresh and bright version of salsa you'll ever eat.

Prep Time10 mins

Total Time10 mins

Course: Appetizer, Snack

Cuisine: Mexican

Servings: 4

Calories: 35kcal

Author: Nicole Beaulieu

Ingredients

• 4 roma tomatoes (plum tomatoes), diced small
• 1 small white onion diced small
• 2 jalapeño peppers seeds removed, diced small
• 1/4 cup fresh cilantro chopped
• juice from 1 lime
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste

Instructions

• Combine all the ingredients in a bowl and mix well. Enjoy right away, or set in the fridge covered until ready to serve.

Notes

Roma tomatoes, also know as plum tomatoes, are a medium sized variety. They have an oblong shape and firm consistency. While you can use any type of tomato you like in this recipe, Roma tomatoes hold their shape quite well for the small dice needed for this recipe.

 

If you want to tone down the spice in this recipe, use a milder pepper like an Anaheim pepper as a substitute. If you want no spice at all, 1/2 a green bell pepper will work.

 

To add more spice, you can add the seeds from your jalapeños, simply use more jalapeños, or use a spicier pepper like a green habanero.

 

While this recipe is ready to eat right away, I like to let the ingredients sit together for about 10 minutes in the fridge before serving to let the salt extract some of the moisture from the tomatoes.

 

Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.

 

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Nutrition

Calories: 35kcal | Carbohydrates: 7.9g | Protein: 1.4g | Fat: 0.4g | Sodium: 482mg | Potassium: 356mg | Fiber: 2.2g | Sugar: 4.4g | Calcium: 210mg