I love making foods from other countries. I love trying new foods or new ways of making the foods especially being gluten-free and keto. Every morning I look at my notes to see what I will be exploring today in the food world, write it down, tweak it and then let my creations begin. It sometimes works but 3 out of 5 tries, it goes to the trash. But when it works, it works amazingly.
For Cinco de Mayo, I created some yummy dishes and today I am going to talk about Pico De Gallo. Pico de Gallo, also called salsa fresca and salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro. I didn’t use serrano peppers this time around, I used jalapeno peppers.
What’s the difference between pico de gallo and salsa?
Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.
Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture. Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor.
How to Make the Best Pico de Gallo
Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.
1) Use ripe red tomatoes.
Ripe tomatoes are absolutely key to making great pico de gallo. Roma tomatoes are best for this recipe. Core your tomatoes and remove the seeds before chopping. If you keep it, it will be watery when you let it set before serving.
In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into tiny pieces and because they are firmer , they may need a little more resting time
2) Chop your ingredients very finely.
Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. I use this for my chopping expertise. Here is the link my food chopper that I use AMAZON LINK
3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.
The marinated onion/jalapeño batch , to me, is more flavorful. If you don’t like the strong taste of the onions, soak them in cold water for 15 minutes before cutting. It will take a good amount of the strong taste form the onions,
4) Let your pico de gallo rest for 15 minutes before serving.
This step gives lets the flavors mingle together and brings out their best. As the tomatoes and remaining ingredients rest, you may see some tomato moisture due to the salt, just drain it a bit before you serve it. You can refrigerate it for several hours or even overnight.
5) Serve with a slotted spoon
Tomatoes release moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon (spoon with holes)
Uses for Pico de Gallo
You can basically treat pico de gallo like salsa. It’s a healthy and refreshing condiment welcome on any of the following:
- Burritos and burrito bowls
- Or serve it as a dip with tortilla chips, of course!
Pico de Gallo Variations
Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.
Sometimes, I’ll use red onion instead of white, or add a red bell pepper for crunch, or throw in an avocado.
As always, please let me know how you like this recipe in the comments! I’m excited to hear how you serve your pico de gallo, and please share any tips you might have.
Pico De GalloCourse: Sides, AppetizersCuisine: MexicanDifficulty: Easy
Pico de Gallo is a great side for your dishes tortilla chips
3 ripe tomatoes (remove seeds and diced)
1 small onion (diced)
1 juice of a lime
1 jalapeno (seeds removed and diced)
1/4 cup of fresh cilantro, finely chopped
pinch of salt
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
- Serve as a dip, or with a slotted spoon to avoid transferring too much watery tomato juice with your pico de gallo
- Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Serving Size 8
- Amount Per Serving
- Calories 7
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.