Refreshing Garden Pico de Gallo
This vibrant and zesty Pico de Gallo is a staple in my summer kitchen, especially when the garden tomatoes are at their peak ripeness. I usually find myself making batch after batch to enjoy with crunchy tortilla chips, on tacos, or even as a topping for grilled meats. The fresh cilantro adds a burst of flavor that I can't get enough of, but feel free to adjust it according to your taste. Whether you prefer a mild dip or one with a kick, customizing the heat level is a breeze with fresh jalapeños. Perfect for summer gatherings, this Pico de Gallo is sure to be a hit!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Ripe Plum Tomatoes
4 (Seeded and finely chopped)
Small White Onion
1 (Finely chopped)
Cilantro Leaf
1/2 cup (Chopped (or more to taste))
Jalapeño Peppers
2-3 (Seeded and finely chopped)
Lime Juice
1 tablespoon (Freshly squeezed)
Salt
to taste (add as needed)
Instructions
1
Begin by washing all the vegetables thoroughly. Seed and finely chop the ripe plum tomatoes, ensuring to remove excess liquid.
2
Finely chop the white onion and place it in a mixing bowl.
3
Add the chopped tomatoes to the bowl along with the freshly chopped cilantro.
4
Seed the jalapeño peppers to control the heat and finely chop them. Add to the bowl, adjusting the quantity to your preferred spice level.
5
Pour in a tablespoon of fresh lime juice and season with salt to taste. Mix all the ingredients well until combined.
6
Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to let the flavors meld together.
7
For the best taste, serve the Pico de Gallo the same day it's made, although it can be stored in the refrigerator for up to 24 hours.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Garden Pico de Gallo?
It is a vibrant and zesty Mexican salsa made from fresh, raw ingredients including tomatoes, onions, and cilantro.
What are the primary ingredients in this recipe?
The main ingredients are ripe plum tomatoes, a small white onion, cilantro leaf, jalapeo peppers, lime juice, and salt.
How many tomatoes do I need?
The recipe calls for 4 ripe plum tomatoes.
Why should I seed the tomatoes?
Seeding the tomatoes helps to remove excess liquid and prevents the Pico de Gallo from becoming too watery.
What kind of onion is best for this recipe?
A small white onion is used to provide a sharp, clean flavor traditional to Mexican cuisine.
How much cilantro should I use?
You should use 1/2 cup of chopped cilantro leaf, though you can add more to taste.
How many jalapeo peppers are required?
The recipe suggests using 2 to 3 jalapeo peppers depending on your heat preference.
How do I control the spice level of the salsa?
You can control the heat by seeding the jalapeos to make it milder or leaving the seeds in for more spice.
Is this Pico de Gallo recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
Is this recipe gluten-free?
Yes, all ingredients used in this fresh salsa are naturally gluten-free.
How much lime juice is needed?
One tablespoon of freshly squeezed lime juice is required.
Can I use bottled lime juice?
While fresh lime juice is recommended for the best flavor, bottled can be used in a pinch.
How long does the Pico de Gallo need to refrigerate?
It should be refrigerated for at least one hour to allow the flavors to meld together.
Can I make this Pico de Gallo in advance?
Yes, but for the best taste, it should be served the same day it is prepared.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 24 hours.
What are the best serving suggestions?
It is excellent with crunchy tortilla chips, on tacos, or as a topping for grilled meats.
Is this recipe considered a healthy snack?
Yes, it is a healthy, low-calorie option made with fresh vegetables.
How should the vegetables be prepared?
All vegetables should be washed thoroughly and then finely chopped for a consistent texture.
Can I substitute the white onion?
You can use red onion for a slightly sweeter flavor, though white onion is traditional.
What if I don't like cilantro?
You can adjust the amount of cilantro to your preference or omit it, though the flavor profile will change.
How much salt should I add?
Salt should be added 'to taste,' meaning you should season it until you are happy with the flavor.
Does this recipe require cooking?
No, Pico de Gallo is a raw salsa that requires no cooking, only chopping and mixing.
Is this recipe suitable for summer gatherings?
Absolutely, it is specifically described as a staple summer recipe when tomatoes are at peak ripeness.
Can I use a food processor for chopping?
It is best to hand-chop for a chunky texture, as a food processor might turn the vegetables into a puree.
What type of tomatoes should I use?
Ripe plum tomatoes are recommended because they are meaty and have fewer seeds.
Can I add garlic to this recipe?
While not in the original list, many people enjoy adding a clove of minced garlic for extra flavor.
Is this recipe low in fat?
Yes, this recipe contains no added fats or oils.
What is the difference between Pico de Gallo and regular salsa?
Pico de Gallo is a chunky, dry salsa made with raw ingredients, whereas regular salsa is often more liquid and sometimes cooked.
Can I freeze Pico de Gallo?
Freezing is not recommended as it will ruin the fresh texture of the tomatoes and onions.
How many ingredients are in this recipe?
There are 6 simple ingredients: tomatoes, onion, cilantro, jalapeos, lime juice, and salt.