Pico de gallo is a vibrant and zesty salsa that perfectly embodies the fresh flavors of Mexican cuisine. This classic condiment, sometimes called salsa fresca, is incredibly easy to make at home and is bursting with the bright tastes of ripe tomatoes, cilantro, onion, and jalapeño. Inspired by home-style cooking and the love for fresh ingredients, this recipe echoes the spirit of the Pioneer Woman, bringing a touch of simple, delicious goodness to your table. Whether you’re topping your favorite tacos, burritos, or simply enjoying it with tortilla chips, this pico de gallo recipe is sure to become a staple.
What exactly is pico de gallo? It’s essentially a chunky, uncooked salsa made with a handful of fresh ingredients. The beauty of pico de gallo lies in its simplicity and the quality of its components. Traditionally, it features diced tomatoes, onions, fresh cilantro, and jalapeños for a bit of heat. Lime juice adds a crucial tangy brightness, and garlic enhances the overall savory flavor. Unlike cooked salsas, pico de gallo is all about the crisp, clean taste of fresh vegetables, making it the perfect accompaniment to richer, heavier dishes or as a light and refreshing appetizer.
Close-up of vibrant Pico De Gallo showcasing fresh tomatoes, cilantro, onion, and jalapeño, highlighting its fresh and chunky texture.
You might be wondering, what’s the difference between pico de gallo and regular salsa? The main distinction lies in texture and preparation. Pico de gallo is known for its chunky texture, with clearly defined pieces of diced vegetables. Salsa, on the other hand, often has a smoother, more sauce-like consistency due to blending or pureeing. Think of pico de gallo as a fresh, vibrant salad versus a more liquid-based salsa. Both are delicious, but pico de gallo offers a fresher, more rustic appeal, emphasizing the natural flavors of its raw ingredients.
This recipe captures the essence of a homemade, “Pioneer Woman” style approach to cooking – straightforward, wholesome, and full of flavor. It focuses on using simple, readily available ingredients to create something truly special. It’s about bringing fresh, vibrant flavors to your family’s table without fuss, much like Ree Drummond’s signature style. The recipe is adaptable to your spice preference and easily customizable with different types of tomatoes and onions.
Here’s what you’ll need to make this delightful pico de gallo:
- Ripe Tomatoes: Roma tomatoes are a great choice as they are meaty and less seedy. You can also use grape or cherry tomatoes for a sweeter flavor and longer-lasting crispness. About 5 Roma tomatoes, seeded and finely diced, or 2.5 to 3 cups of grape tomatoes.
- Onion: Red onion adds a beautiful color and a slightly sharper flavor. White onion is more traditional in some pico de gallo recipes, offering a milder taste. Half of a large red onion, finely diced, or a whole small white onion.
- Fresh Cilantro: A generous amount of fresh cilantro is essential for that signature pico de gallo flavor. Use about half a bunch, finely chopped, or a whole small bunch if your bunch is small.
- Jalapeño Pepper: For a touch of heat! One jalapeño, seeded and finely chopped. Adjust the amount based on your spice preference. For extra heat, leave some seeds in; for milder pico, remove all seeds and membranes. Serrano peppers can also be used for a different type of heat.
- Fresh Garlic: Garlic adds depth of flavor. 4 cloves of garlic, minced. Pre-minced garlic from a jar is a convenient option.
- Fresh Lime Juice: The acidity of fresh lime juice brightens all the flavors and ties everything together. Juice of half a lime, or more to taste. Lemon juice can be used as a substitute if lime is unavailable.
- Salt and Pepper: To taste, enhancing all the natural flavors.
Close-up overhead shot of Pico De Gallo ingredients – diced tomatoes, red onion, jalapeño, and chopped cilantro in a bowl, ready to be mixed.
Making this pico de gallo is incredibly simple and quick. Here’s how:
- Combine Ingredients: In a medium to large bowl, gently toss together the diced tomatoes, red onion, jalapeño pepper, minced garlic, and chopped cilantro.
- Add Lime and Season: Squeeze the juice of half a lime over the mixture. Season with salt and pepper to your liking. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust as needed.
- Mix and Chill (Optional): Gently stir everything together to ensure the flavors are well combined. While you can serve it immediately, allowing the pico de gallo to sit in the refrigerator for about 15-20 minutes allows the flavors to meld together even more beautifully.
For the best pico de gallo, consider these helpful tips:
- Tomato Selection is Key: Choose ripe, but firm tomatoes. Overripe tomatoes can make your pico de gallo watery. Roma, grape, or cherry tomatoes are excellent choices.
- Onion Flavor: If you find red onion too strong, soak the diced onion in cold water for 10 minutes, then drain well before adding it to the pico de gallo. This will mellow out its sharpness.
- Spice Level Control: Handle jalapeños carefully! Wear gloves if you have sensitive skin. The heat is mostly in the seeds and membranes, so remove them for a milder pico. Add a small amount of finely diced serrano pepper for extra heat if desired.
- Freshness Matters: Pico de gallo is best enjoyed fresh, ideally within a few hours of making it. While it can be stored in the refrigerator for a day or two, the vegetables will lose some of their crispness.
- Chopping Consistency: Aim for a uniform dice for all vegetables to ensure a consistent texture in every bite. A food chopper can be a helpful tool for quick and even chopping of tomatoes and onions.
Image showcasing Pico De Gallo served in a bowl with tortilla chips, highlighting its use as a fresh and flavorful appetizer.
Pico de gallo is incredibly versatile and can be served in countless ways. It’s fantastic as a topping for:
- Tacos and Burritos: Adds a burst of freshness and flavor to any Mexican-inspired taco or burrito filling.
- Grilled Meats and Fish: A refreshing counterpoint to rich grilled meats, chicken, or fish.
- Eggs: Spoon it over scrambled eggs or omelets for a Southwestern breakfast twist.
- Salads: Adds a zesty kick to salads, especially Mexican-style or taco salads.
- Nachos and Quesadillas: A must-have topping for nachos and quesadillas, cutting through the richness of cheese and other toppings.
- Simply with Tortilla Chips: Enjoy it as a classic appetizer with crispy tortilla chips. Add a side of guacamole for an even more delightful snack spread.
Image of Pico De Gallo served as a topping on various Mexican dishes like tacos and burritos, demonstrating its versatility.
This Pioneer Woman inspired pico de gallo recipe is a celebration of fresh, simple ingredients and vibrant flavors. It’s a testament to how something so easy to make can be so incredibly delicious and versatile. Bring the taste of homemade goodness to your table with this classic Mexican salsa fresca, perfect for any occasion, from casual weeknight dinners to festive gatherings.
Pico De Gallo Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Ingredients
- 5 Roma tomatoes, seeded and diced finely (or 2.5-3 cups grape tomatoes)
- ½ large red onion, diced finely
- 1 jalapeño, seeded and chopped finely (use ½ for less spice)
- ½ bunch of cilantro, chopped finely (use whole small bunch if needed)
- 4 garlic cloves, minced
- ½ lime, juiced
- Salt and pepper to taste
Equipment
- Chopping knife or food chopper
- Mixing bowl
Instructions
- In a mixing bowl, combine diced tomatoes, red onion, jalapeño, cilantro, and minced garlic.
- Add lime juice, salt, and pepper.
- Toss gently to combine.
- Serve immediately or chill for 15-20 minutes to allow flavors to meld.
- Enjoy with tortilla chips, tacos, burritos, salads, or as a topping for your favorite dishes!
Notes:
- Grape tomatoes are recommended for their longer-lasting crispness and slightly sweeter flavor.
- Adjust jalapeño quantity based on your preferred spice level.
- For a milder onion flavor, soak diced red onion in cold water for 10 minutes before using.
Cuisine: Mexican
Course: Side Dish, Appetizer
Author: Pioneer Technology Inspired
