Absolutely — let’s make the best, most authentic Pico de Gallo that’s fresh, bright, and perfectly balanced every time. This Mexican classic is all about simplicity and quality ingredients.
🇲🇽 The Best Pico de Gallo (Fresh Salsa)
🕒 Ready in: 10–15 minutes
🍽️ Serves: 4–6
🌶️ Spice Level: Mild to Hot (your choice)
✅ Ingredients:
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4–5 ripe Roma tomatoes, finely diced (about 2 cups)
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1/2 medium white onion, finely diced
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1–2 jalapeños, finely chopped (seeded for less heat)
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1/2 cup fresh cilantro, chopped
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Juice of 1–2 limes, to taste
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Salt, to taste (start with 1/2 tsp)
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Optional: 1 small garlic clove, finely minced or grated
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Optional: 1 pinch of ground cumin for warmth (non-traditional)
🔪 Instructions:
1. Chop Finely for Best Texture
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Dice tomatoes, onions, and jalapeños as evenly and finely as possible. This ensures you get every flavor in each bite.
2. Combine Ingredients
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In a medium bowl, mix tomatoes, onion, jalapeños, cilantro, and garlic (if using).
3. Add Lime & Salt
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Squeeze in fresh lime juice and add salt. Mix well, then taste and adjust as needed.
4. Let It Sit (Optional)
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Let the pico rest at room temp for 15–20 minutes to let flavors meld (highly recommended for depth of flavor).
🔁 Variations:
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Add diced avocado for a chunkier twist.
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Use red onion instead of white for a slightly sweeter flavor.
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Add chopped mango or pineapple for a sweet & spicy fruit pico.
🍴 Serve With:
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Tortilla chips
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Tacos, burritos, nachos
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Grilled meats or seafood
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Eggs or breakfast burritos
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Quesadillas or fajitas
🧊 Storage:
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Best fresh, but you can store it in the fridge (covered) for up to 2 days. Stir before serving — tomatoes release liquid over time.