Cooking Series: Pico de Gallo Recipe
- Shidonna Raven
- 8 hours ago
- 2 min read
Updated January 27, 2023
Source: Food & Wine
Photo Source: Unsplash,
Pico de Gallo
Grab a ripe tomato and make a batch of this spicy, refreshing pico de gallo to go with chips, tacos, and burritos.
Prep Time: 25 mins
Total Time: 25 mins
Yield: 3 cups
Ingredients
3 medium tomatoes, cut into small dice
1/2 medium white onion, cut into small dice
4 scallions, finely chopped
3 fresh chiles serranos or 2 jalapeños, minced
1/4 cup grapefruit or lime juice
1/4 cup chopped cilantro
Directions
Combine tomatoes, onion, scallions, cilantro, chiles, and grapefruit or lime juice in a bowl and toss together. Store in an airtight container and refrigerate up to 1 day.
About this recipe
What is Pico de Gallo?
Pico de gallo, also known as salsa fresca, is a traditional Mexican dish that highlights the freshest ingredients. What sets it apart from other salsas is that the ingredients, besides being fresh, are raw and not pureed or pounded together. This dish is widely used as a topping for tacos and burritos and is commonly paired with grilled fish or chicken or as a dip for tortilla chips. It's a versatile dish that can and should be enjoyed limitlessly.
What is in Pico De Gallo?
The main ingredients in pico de gallo are tomatoes, onions, cilantro, and lime juice. Some versions, like this one, also contain green onions and jalapeño for an extra kick of flavor and heat. For the best results, make sure to use the best produce you can find, since this recipe shines with fresh, raw ingredients.
How do you make Pico de Gallo?
One of the best things about pico de gallo is that it is incredibly easy to make. Simply chop your tomatoes, onions, jalapeños, green onion, and cilantro. Once those are chopped, combine them in a bowl and add your lime juice to provide a tangy, acidic contrast to the sweetness of the tomatoes.
It's best to let pico de gallo sit in the fridge for at least an hour to allow the flavors to mix, but it can be eaten immediately. Store it in an airtight container in the refrigerator for up to one day. This recipe was created by the renowned chef and author Patricia Quintana of Izote restaurant in Mexico City. It is a fantastic option for parties or dinner parties, as it's easy to make a large batch and is always a crowd-pleaser.
Originally appeared: June 2012
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