Do you like Pico de Gallo like me? It’s a classic Mexican tomato sauce that adds fresh, healthy, and low-calorie flavor to nearly any Mexican meal.
When I was young, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate the wonder of Pico de Gallo, until my family traveled to Mexico in the summer when I was in college.
We stayed at the all-you-can-eat resort, which means all-you-can-eat Pico de Gallo. Pico de Gallo was so fresh and totally irresistible, I put it together for every meal. eggs! Tortilla! bean! Spaghetti, even! Why not?
Pico de Gallo components
It’s funny how I’ve shared so many variations on Pico de Gallo over the years, but I’ve never shared my classic Pico de Gallo recipe. Today is the desired day. Let’s make pico de gallo while the tomatoes are still good.
Pico de gallo with tortilla and beans
What is 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 ingredients and cubes. It’s less moist, and adds great texture and substance to tacos and more. The salsa sauce can require roasted or stewed tomatoes, and it’s usually more textured to puree.
Both are delicious, and both go nicely with guacamole, and I often layer pico de gallo on salsa to double the flavor (if only you could see my regular order of burrito in chipotle).
- Ingredients :
° 1 cup finely chopped white onion (about 1 small onion)
° 1 medium-sized jalapeno or serrano pepper, ribs and seeds removed, finely chopped (reduce or omit if sensitive to spices, or add another if you like heat
° Half a cup of lemon juice
° ¾ 12 teaspoon sea salt, to taste
° 1 pound of red, ripe tomatoes (about 8 small or 4 large), chopped
° 1 cup finely chopped fresh coriander (about one package)
- Instructions :
In a medium sized serving bowl, combine chopped onions, jalapeno, lemon juice, and salt. Leave it to steep for about 5 minutes while you are chopping the tomatoes and coriander.
Add the chopped tomatoes and coriander to the bowl and stir until the ingredients are combined. Taste and add more salt if the flavors do not fully enrich.
For the best flavor, let the mixture steep for 15 minutes or several hours in the refrigerator. Pico de Gallo keeps well in the fridge, covered, for up to 4 days.