Pico de gallo is a funny name for a fresh tomato salsa commonly used in Mexican cuisine. If you’re interested in where the name comes from (it means “rooster’s beak”), I suggest you Google it ;-). We’re here to talk about how to make it!
Super simple. No cooking require. Just a bit of chopping.
The most important thing is to use ripe tomatoes that are juicy and loaded with flavor, otherwise the result will be as bland as your tomatoes. Ripe Roma tomatoes are a good choice. I find that vine-ripe tomatoes are usually a very good for this use, as are Campari tomatoes. Sometimes I use cherry tomatoes if that’s the only tasty tomatoes I can find.
I personally like to use a serrano pepper because we like things hot at my house. But if your palate likes it milder, I suggest you start with a jalapeño.
Do yourself a favor and use a real lime, not that gross bottled juice… One of my favorite kitchen tools is my citrus juicer, if you don’t have one yet I highly recommend it!
Other than that, it’s just chop, chop, stir and wait before you eat! It you can wait, that is…
Enjoy as a dip with baked corn or pita chips. Soon it over tacos, burritos, quesadillas. Mix into your scrambled eggs. Use as a topping for grilled fish or chicken. Mix into black beans or rice or both. Add to cooked grains. Top a baked sweet potato. The possibilities are endless!
For menu ideas, see: https://cuisinewithme.com/menu-3/
Other recipes you might like:
Pico de gallo
- Chop onion finely and place in a medium bowl.
- Seed and chop jalapeño pepper and add to the bowl.
- Add salt and squeeze lime over the bowl. Stir and let it sit while you chop the tomatoes.
- Cut tomatoes in half, remove the seeds and chop fine.
- Chop cilantro.
- Add tomatoes and cilantro to the bowl and stir to combine.
- Taste and add more salt if needed.
- For best flavor, let marinate 30 minutes and up to a few hours prior to eating.