Pico de Gallo, often referred to as “salsa fresca” or “fresh salsa,” is a vibrant and traditional Mexican condiment made with a simple mix of fresh, raw ingredients. This colorful dish combines diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt to create a bright, zesty, and slightly spicy flavor profile. Unlike blended salsas, Pico de Gallo is chunky, offering a refreshing texture that perfectly complements tacos, grilled meats, nachos, and many other dishes. Its name, which translates to “rooster’s beak” in Spanish, is believed to come from the way it was originally eaten by pinching the mixture between the thumb and forefinger, resembling a bird’s beak. Today, it remains a staple in Mexican cuisine and is loved worldwide for its fresh taste and versatility.
Prep Time: 10 minutes
Servings: ~2 cups
Ingredients:
- 4 medium ripe tomatoes, finely diced (Roma or plum tomatoes work best) 🍅
- ½ medium white onion, finely chopped 🧅
- 1–2 fresh jalapeño peppers, seeded and finely minced 🌶️ (adjust heat to taste)
- ¼ cup fresh cilantro leaves, finely chopped 🌿
- Juice of 1 lime (about 2 tbsp) 🍋
- Salt to taste (start with ½ tsp and adjust) 🧂
- Optional: 1 clove garlic, minced 🧄 (for extra flavor)
Instructions:
- Prep the tomatoes: Remove excess seeds and juice for a less watery salsa, then dice finely.
- Combine ingredients: In a medium bowl, add tomatoes, onion, jalapeños, cilantro, and garlic (if using).
- Season: Add lime juice and salt. Toss everything gently until well mixed.
- Taste and adjust: Add more salt, lime juice, or jalapeños based on your preference.
- Rest: Let it sit for 10–15 minutes to allow the flavors to meld.
- Serve: Perfect with tortilla chips, tacos, grilled meats, or as a topping for many Mexican dishes.
Storage:
- Store in an airtight container in the refrigerator for up to 2–3 days.
- Stir before serving, as the juices may settle at the bottom.
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