Pico De Gallo

Pico de gallo is a type of salsa. It’s Spanish for “rooster’s beak,” and according to The New Food Lover’s Companion, it got its name because it was eaten by hand with your thumb and forefinger—which looks like a rooster’s pecking beak.

How to make Pico De Gallo

It’s more of a relish in texture, and is made of crisp, raw ingredients such as onion, bell pepper, jalapeño pepper, cucumber, jicama, oranges, and seasonings.

You’ll usually find that it has less liquid than other salsas and is much chunkier, though this can vary widely, depending on personal style and taste.

Ingredients for Pico De Gallo

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)

Instructions for Pico De Gallo

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.

Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine.

Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.

Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.

Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Enjoy!

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

How can I prevent Pico de Gallo from becoming too watery?

To prevent your Pico de Gallo from becoming too watery, make sure to drain the tomatoes well after chopping them.

You can also try placing the chopped tomatoes in a colander or strainer and gently pressing them to release excess moisture before adding them to the other ingredients.

Another tip is to serve the Pico de Gallo with a slotted spoon, which will help leave behind any excess liquid when serving.

How long should I let the Pico de Gallo marinate before serving?

Allowing the Pico de Gallo to marinate for at least 15 minutes will help the flavors meld together and create a more cohesive and flavorful salsa.

However, marinating it for a few hours or even overnight in the refrigerator will further enhance the flavor. Just remember to cover and store it properly to maintain freshness.

Can I make Pico de Gallo ahead of time?

Yes, you can make Pico de Gallo Recipe ahead of time. In fact, allowing it to marinate in the refrigerator for a few hours or even overnight will help the flavors meld together and create a more flavorful salsa. Just cover and store in the refrigerator.

Pico de Gallo will keep well for up to 4 days, but the freshness and texture may start to degrade after a couple of days.

How can I adjust the spiciness of Pico de Gallo Recipe?

The spiciness of Pico de Gallo can be adjusted by altering the amount of jalapeño or serrano peppers used.

To make it spicier, add more peppers or include some of the seeds and ribs (the white membrane inside the pepper) when chopping the peppers.

To make it milder, reduce the number of peppers used or omit them entirely. You can also substitute the jalapeño or serrano peppers with a milder pepper variety like Anaheim or poblano peppers.

How do I choose the best tomatoes for Pico de Gallo Recipe?

Selecting ripe, fresh tomatoes is key to a great Pico de Gallo. Look for tomatoes that are firm but yield slightly to gentle pressure, have a deep red color, and a fragrant tomato aroma. Roma tomatoes, vine-ripened tomatoes, and heirloom tomatoes are all good options due to their balanced flavor and lower water content.