Pico de Gallo is a Mexican classic tomato dip also named “salsa Fresca”, salsa cruda in Spanish or “fresh salsa”. It’s the freshest dip ready in less than 10 minutes and needs just 6 ingredients.
Mexican cuisine is sophisticated and includes tons of delicious recipes such as tacos, nachos, burritos, or quesadillas.
It’s basically a less liquidy salsa with great flavor and freshness that goes well with everything. So refreshing I’d eat it by the spoonful.
I discovered this fresh tomato salsa a few years back when the company I used to work for organized a Multicultural Cuisine Event. I can remember it clearly because that day I fell in love with Mexican food. A few weeks after that event, I was still eating pico with each meal of the day! It’s that good!!
Do you love pico de gallo? It’s the classic of all classic Mexican recipes, and I’m going to share it with you just in case by I don’t know what means you’ve missed it.
I am team chips and pico, for life!
What is Pico De Gallo
Pico De Gallo ( beak of rooster), is a mixture of fresh, finely chopped tomatoes, onions, jalapeno, cilantro and an easy dressing made from lime juice and salt.
Ingredients for Pico De Gallo Recipe
Pico de Gallo ingredients are incredibly healthy and easy to find. There are many variations or this recipe, but this is the classic pico de gallo recipe.
- Tomatoes are the key ingredient that dictates how your dip will turn out. Choose the freshest, high-quality Roma or Plum Tomatoes. You can use any tomatoes you have on hand, just scoop out the seeds. Don’t use canned tomatoes or watery overripe tomatoes.
- Onions – Stick with the classics. White onion it’s cheap and tasty. Use red onion or scallions if that’s what you have on hand.
- Jalapeno or Serrano are perfect in this dip. Ditch or keep the seeds depending on the desired level of spicy! Remember not to rub your eyes after chopping jalapeno.
- Cilantro is mandatory here. I love plenty of cilantro in my salad but if that’s not your thing reduce the suggested quantity below or replace with fresh parsley!
- Fresh lime juice – brings out the best flavors.
How to Make Pico De Gallo
I stick to my belief that the best recipes are usually the easiest to make.
All you have to do is to chop the ingredients in small bits, mix and enjoy! I love to dig in right away, but I’ve head from the experts that it will taste better served after one-two hours.
Start by chopping the jalapeno and onion. Add them into a medium bowl and squeeze fresh lime juice. Mix to combine and let the flavors infuse while chopping the tomato.
Remove the excess seeds and liquid from the tomato, to keep salsa fresh for longer and then combine with the rest of the ingredients.
Toss well to combine and season well with salt and pepper.
Optional Add-Ins:
This is a basic recipe and if you desire to create more elaborate versions
- Diced fresh avocado
- Leafy Greens: spinach, kale;
- Low Carb Vegetables: cucumbers, red bell pepper for extra crunch, yellow pepper, radishes;
- Strawberries, Peaches
- Oher fresh herbs: oregano, rosemary, mint;
How to Serve Pico de Gallo
If you think of pico de gallo as salsa, it takes all its attributions, and it’s best consumed with:
- Tacos
- Quesadillas
- Burritos
- Avocado Toast
- Topping for Scrambled Eggs or Grilled Eggplant.
Pico de Gallo vs. Salsa
The difference between pico de gallo and salsa regarding taste is minimal. It’s all about their different texture and prepping method. When making pico, we chop all the raw ingredients really small.
Pico de Gallo is closer to a sauce texture, a puree made in a food processor using roasted or cooked tomatoes.
Other Recipes You Might Like
- How to make the perfect Low Carb Guacamole
- Super Easy Chicken Fajitas
- Best Low Carb Keto Chili
- Healthy and Easy Taco Salad
Pico De Gallo
Ingredients
- 1 1/2 lbs ripe tomatoes
- 1/2 large onion diced
- 1 lime about 2 tbsp
- 1-2 jalapenos seeds removed and diced
- 1 bunch cilantro finely chopped
- salt and pepper to taste
Instructions
- In a medium bowl combine died jalapeno, onion and lime juice. Let them marinate while dicing the tomatoes.
- Chop the tomatoes into small pieces and remove seeds and stems if necessary. Add the tomatoes into the bowl and toss to combine. Season with salt and pepper to taste.
- Allow to sit at least 30 minutes for the flavors to develop.
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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