Tips To Serve Pico De Gallo Recipe Tin Eats Easy

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Pico de gallo, also sometimes referred to as salsa fresca, is a vibrant and refreshing condiment that complements a wide variety of dishes. This chopped salad, originating in Mexico, features the simple yet powerful combination of tomatoes, onions, cilantro, and lime juice. Don’t be fooled by its basic ingredients – pico de gallo adds a burst of flavor and a delightful textural contrast to tacos, burritos, quesadillas, and even grilled meats and seafood.

The beauty of pico de gallo lies in its simplicity. It’s incredibly easy to make, requiring minimal prep and cooking time. This recipe from RecipeTin Eats delivers a classic and authentic version, perfect for beginners and seasoned cooks alike.

Pico de Gallo (Authentic Mexican Salsa) - RecipeTin Eats
Pico de Gallo (Authentic Mexican Salsa) – RecipeTin Eats


3 large tomatoes (ripe and flavorful)

  • 1/3 cup fresh cilantro leaves, roughly chopped
  • ¼ cup finely chopped white onion
  • 1 ½ tablespoons finely chopped jalapeño or serrano pepper (adjust to taste for heat)
  • 1-2 tablespoons fresh lime juice (adjust to taste)
  • ½ teaspoon table salt (or ¾ teaspoon kosher/sea salt flakes)

  • Directions:

    1. Prep the Tomatoes: Begin by washing and drying the tomatoes. Cut them in half and use a teaspoon to scoop out the seeds and watery center. This step helps prevent your pico de gallo from becoming too watery. Chop the tomatoes into small, uniform dice, about ⅓ inch (1 cm) in size.

    2. Combine the Ingredients: In a large bowl, combine the chopped tomatoes with the remaining ingredients: finely chopped white onion, roughly chopped cilantro, jalapeño or serrano pepper (adjust the amount depending on your desired spice level), lime juice, and salt.

    3. Let the Flavors Mingle: Gently toss all the ingredients together until well combined. Set the pico de gallo aside for 5-20 minutes to allow the flavors to meld and develop.

    4. Serve and Enjoy! Pico de gallo is best enjoyed fresh. Serve it alongside your favorite Mexican dishes like tacos, burritos, enchiladas, or quesadillas. It also makes a fantastic dip for tortilla chips or a refreshing topping for grilled chicken, fish, or even salads.


    For a milder pico de gallo, remove the seeds and membranes from the jalapeño or serrano pepper before chopping.

  • If you prefer a smoother texture, you can pulse the chopped ingredients in a food processor for a few short bursts. Be careful not to over-process, though, as you still want some bite-sized pieces.
  • Leftover pico de gallo can be stored in an airtight container in the refrigerator for up to 1 day. However, the flavor and texture will be best enjoyed fresh.

  • Nutrition Facts (per serving, approximately ¼ cup):

    Calories: 15

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 180mg (depending on salt content)
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 1g

  • Conclusion

    Pico de gallo is a culinary chameleon, effortlessly elevating the flavor profile of countless dishes. Its vibrant colors, zesty freshness, and simple preparation make it a perfect addition to your recipe repertoire. So next time you’re craving a burst of flavor, whip up a batch of this versatile condiment and experience the magic of pico de gallo!

    Frequently Asked Questions (FAQs):

    1. Can I substitute other vegetables in pico de gallo? Absolutely! Feel free to experiment with diced avocado, chopped red onion, or even a sprinkle of chopped fresh corn.

    2. How long does pico de gallo last? While it’s best enjoyed fresh, leftover pico de gallo can be stored in an airtight container in the refrigerator for up to 1 day. The flavor and texture will be slightly compromised, though.

    3. What’s the difference between pico de gallo and salsa? There’s often some overlap between the terms, but pico de gallo is typically chopped with a coarser consistency compared to salsa which can be smoother. Additionally, pico de gallo often features less liquid than salsa.

    4. Is pico de gallo spicy? It can be! The level of spice depends on the type and amount of pepper used. Start with a small amount of jalapeño or serrano pepper and adjust to your preference.