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Say goodbye to store-bought salsa! This Spicy Pico de Gallo is a breeze to make, requiring just a few fresh ingredients and a knife. It’s loaded with fresh tomatoes, onion, jalapeño, garlic, cilantro, and topped off with fresh lime juice. Have it ready in no time!
So what exactly is Pico De Gallo? Pico De Gallo, also called Salsa Fresca or Salsa Cruda, is a type of salsa commonly used in Mexican cuisine. You can dip a chip in it, add it to a taco or burrito, serve it on top of some grilled meat, and more! It’s one of those super easy recipes that take so little time to put together that you’re going to want to make it regularly.
Why You’ll Love This Recipe
- Fresh and Wholesome: Made with real, fresh ingredients for a burst of natural flavors.
- Customizable: Add more or less of whatever you like or don’t like. You can even add some fresh fruit such as mango or pineapple to change things up in this pico de gallo!
- Versatile: Perfect as a topping, dip, or standalone salsa.
- Quick Fix: Ready in minutes, making it a quick and tasty addition to any meal.
Pico De Gallo Ingredients
- Tomatoes: Provide juiciness and a sweet base. You can use either Roma tomatoes, grape tomatoes or fine tomatoes. Only use fresh tomato.
- Onion: Adds a sharpness and crunch to balance the flavors. Use either sweet onion or red onion.
- Cilantro: Infuses a fresh, citrusy note, enhancing the overall taste. If you don’t like the taste of cilantro, feel free to use parsley.
- Jalapeño: Brings the heat! Adjust quantity for your preferred spice level.
- Lime Juice: Brightens the salsa with a zesty kick. Use Lemon if you don’t have lime in hand.
- Garlic: Offers a savory depth to the pico de gallo. Use fresh garlic.
- Salt, Cumin and Pepper: Enhances and balances the flavors.
- Olive Oil. optional, if you like.
How to Make Spicy Pico De Gallo
Step 1: Wash and dry all your fresh ingredients.
Step 2: Finely dice the tomatoes, onion, jalapeño (seeded), chop the cilantro, and mince the garlic.
Step 3: In a bowl, mix together all the ingredients. Season with salt, cumin and a dash of black pepper to taste.
Step 4: Recommended to Chill Before Serving. For the best taste, cover the bowl and refrigerate the pico de gallo for at least 30 minutes before serving. This allows the flavors to meld.
Step 5: Serve and Enjoy: Once chilled, give it a final stir and serve your homemade spicy pico de gallo with tortilla chips, tacos, grilled meats, or as a refreshing salsa for various dishes.
Recipe Tips & Variations
- Heat Control: Adjust the heat by removing or keeping the seeds from the jalapeño. More seeds mean more heat!
- Chill Time: Let the flavors mingle by refrigerating for at least 30 minutes before serving.
- Freshness is Key: Use ripe, firm tomatoes, lime and fresh cilantro for the best taste.
- Fruit Twist: Add diced mango, peaches or pineapple for a sweet and spicy tropical twist.
- Avocado Infusion: Fold in diced avocado for a creamy texture and added richness.
- Pico De Gallo without Cilantro: You can make Pico de Gallo without cilantro if you don’t like the flavor of Cilantro. Simply add some finely chopped Italian parsley instead.
Make Ahead, Freezing and Storage
Make Head: Pico de Gallo tastes even better when the flavors have had time to meld. Refrigerate for up to 24 hours before serving.
Store Properly: Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 24 hours for optimal freshness.
Freezing: I do no recommend freezing Pico De Gallo because the texture of some ingredients, particularly tomatoes, may change upon thawing. Freezing can cause tomatoes to become mushy, as they contain a high water content.
Frequently Asked Questions
You can use sweet onions as they taste slightly sharper than yellow which balances out nicely with the tomatoes. However, red onions are a great option as well for pico de gallo. It gives a colorful contrast to the dish.
Roma tomatoes are my go-to tomatoes as they are less watery. Vine tomatoes and cherry tomatoes are a great option as well. In the summer seasons when vine ripened or heirloom tomatoes are at their peak, I love using them for Pico de Gallo.
Although the two dishes contain similar ingredients, salsa has more liquid in it and is more of a “sauce,” since a lot of salsas uses roasted or stewed tomatoes, whereas Pico de Gallo contains very little liquid.
Pico de Gallo contains fresh and wholesome ingredients that are considered healthy. It is also low in carbs.
What to Serve with Pico de Gallo?
- As is with some tortilla chips.
- Add it to tacos.
- Top nachos with it.
- Serve it with tostadas.
- Enjoy it at breakfast with some Huevos rancheros.
- Serve it with quesadillas or enchiladas.
- Add it into burritos and burrito bowls.
- Serve it overtop some grilled chicken, shrimp or steak.
More Mexican Inspired Recipes
Now you have a bowl of homemade Spicy Pico De Gallo ready to elevate your meals with its vibrant and zesty flavors. Whether you’re hosting a taco night or simply want to add a kick to your meal, this homemade salsa is your go-to recipe.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Spicy Pico De Gallo
Ingredients
- 4 whole Roma tomatoes, petite diced
- ½ small sweet onion, or red onion
- ½ jalapeño pepper, seeded
- 1 clove garlic, finely chopped or minced
- 1 tbsp. cilantro, finely chopped
- 1 whole lime, juiced
- 1 tbsp. olive oil
- ¼ tsp. cumin powder
- salt & pepper, to taste
Instructions
- Wash and dry all your fresh ingredients.
- Finely dice the tomatoes, onion, jalapeño (seeded), chop the cilantro, and mince the garlic.
- In a bowl, mix together all the ingredients. Season with salt, cumin and a dash of black pepper to taste.
- Recommended: For the best taste, cover the bowl and refrigerate the pico de gallo for at least 30 minutes before serving. This allows the flavors to meld.
- Once chilled, give it a final stir and serve your homemade spicy pico de gallo with tortilla chips, tacos, grilled meats, or as a refreshing salsa for various dishes.
Notes
-
- Heat Control: Adjust the heat by removing or keeping the seeds from the jalapeño. More seeds mean more heat!
- Chill Time: Let the flavors mingle by refrigerating for at least 30 minutes before serving.
- Freshness is Key: Use ripe, firm tomatoes, lime and fresh cilantro for the best taste.
- Pico De Gallo without Cilantro: You can make Pico de Gallo without cilantro if you don’t like the flavor of Cilantro. Simply add some finely chopped Italian parsley instead.
