Pico de Gallo, also known as salsa fresca or salsa cruda, is a traditional Mexican condiment that is fresh, zesty, and incredibly versatile. The name “Pico de Gallo” translates to “rooster’s beak” in Spanish, though the origin of this term is somewhat unclear. Some believe it refers to the way it was once eaten by pinching between the thumb and forefinger, resembling a rooster’s pecking motion. Others think the name might come from the sharp, biting flavors of the salsa that can feel like a peck on the tongue.
- Prep the Ingredients (10 minutes): Dice the tomatoes, onion, and jalapeños. Chop the cilantro.
- Mix Together (5 minutes): Combine all ingredients in a bowl.
- Season and Adjust (5 minutes): Add lime juice and salt. Mix well and taste; adjust seasoning if needed.
- Ingredients:
- 4 medium ripe tomatoes – Choose tomatoes that are firm but ripe, with a deep red color. Roma tomatoes are commonly used, but any good-quality tomato will work.
- 1 medium white onion – Dice finely. White onions have a sharp, clean flavor, but yellow or red onions can be used for a slightly different taste.
- 1 to 2 jalapeño peppers – Finely chopped. Adjust the quantity based on your heat preference. If you prefer a milder salsa, remove the seeds and membranes from the jalapeños.
- 1/4 cup fresh cilantro – Chopped. Cilantro adds a fresh, herbal note that is essential to the flavor profile of Pico de Gallo.
- Juice of 1 lime – Adds acidity and brightness. Fresh lime juice is preferable for the best flavor.
- Salt to taste – Enhances the flavors of the other ingredients. Start with a small amount and adjust as needed.
- Optional: 1 clove garlic – Minced. For an extra layer of flavor, though it’s not traditional in all Pico de Gallo recipes.
Instructions:
- Prepare the Tomatoes:
- Start by washing the tomatoes thoroughly. Cut them in half and remove the core. For a less watery Pico de Gallo, you may want to remove some of the seeds and excess juice. Dice the tomatoes into small, uniform pieces to ensure even distribution in the salsa.
- Dice the Onion:
- Peel the onion and cut it in half. Place the flat side down on the cutting board and make thin slices, then dice the slices into small pieces. Aim for uniformity in size so that the onion blends well with the other ingredients.
- Chop the Jalapeño Peppers:
- Wearing gloves, cut the jalapeños in half and remove the seeds if you prefer a milder salsa. Finely chop the peppers. If you like more heat, you can leave some seeds in or use more jalapeños.
- Chop the Cilantro:
- Rinse the cilantro under cold water, then pat it dry. Remove the leaves from the stems, as the stems can be too tough. Finely chop the leaves.
- Combine Ingredients:
- In a large mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeño peppers, and cilantro. If you are using garlic, add the minced garlic at this stage.
- Season the Pico de Gallo:
- Squeeze the lime over the mixture, making sure to catch any seeds. Add salt to taste, starting with about 1/4 teaspoon and adjusting as necessary. Mix everything together gently until well combined.
- Taste and Adjust:
- Taste your Pico de Gallo and adjust the seasoning as needed. You can add more lime juice for extra tang or more salt if it needs a bit more flavor.
- Let It Rest:
- For the best flavor, let the Pico de Gallo sit for at least 30 minutes before serving. This allows the flavors to meld together. Store it in the refrigerator if you’re making it ahead of time; it should be consumed within 2 to 3 days for optimal freshness.
