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