Pico de gallo, also known as salsa fresca, is a vibrant and essential part of Mexican cuisine. This simple yet incredibly flavorful dish, made with fresh tomatoes, onions, cilantro, and jalapeños, brings a burst of freshness to any meal. While many recipes exist, the “Pioneer Woman” style, known for its approachable and hearty home cooking, inspires a pico de gallo that’s both easy to make and bursting with authentic taste. Let’s dive into creating a pico de gallo recipe that embodies that pioneer spirit – fresh, simple, and utterly delicious.
Pico De Gallo – Fresh tomato, cilantro, onion, and jalapeno make the best salsa ever. the-girl-who-ate-everything.com
What is Pico de Gallo?
Pico de gallo, translating to “rooster’s beak,” is a traditional Mexican salsa. Unlike cooked salsas, pico de gallo is made with raw, chopped ingredients, giving it a chunky and refreshingly crisp texture. Often called “salsa fresca” or “salsa cruda” (fresh or raw salsa), it’s the epitome of fresh flavors in Mexican cooking. The beauty of pico de gallo lies in its simplicity – just a handful of fresh ingredients combined to create a flavor explosion.
Why This Recipe Works – Pioneer Woman Inspiration
The charm of a “Pioneer Woman” inspired pico de gallo recipe is its straightforward approach to flavor. Just like Ree Drummond’s recipes, this pico de gallo emphasizes fresh, readily available ingredients and easy preparation. It’s about creating something incredibly tasty without complicated steps, perfect for busy weeknights or laid-back gatherings. This recipe focuses on highlighting the natural flavors of ripe tomatoes, crisp onions, fragrant cilantro, and spicy jalapeños, all brought together with a touch of lime juice and seasoning.
Ingredients for Pioneer Woman Style Pico de Gallo
To create a pico de gallo that resonates with the “Pioneer Woman” ethos, you’ll need just a few key fresh ingredients:
- Ripe Tomatoes: Roma, grape, or cherry tomatoes work wonderfully. Grape tomatoes are known for staying firm, but any ripe, flavorful tomato will do. About 5 Roma tomatoes or 2.5-3 cups of smaller tomatoes are ideal.
- Onion: Red onion is preferred for its color and slightly milder bite, though white onion is more traditional. Half of a large red onion, finely diced, is perfect.
- Fresh Cilantro: A generous amount of fresh cilantro is crucial for that signature pico de gallo flavor. Use about half a bunch, finely chopped.
- Jalapeño Pepper: For a touch of heat, one jalapeño pepper, seeded and finely chopped, is recommended. Adjust the amount based on your spice preference, or use Serrano peppers for extra heat. Remember to keep seeds for a spicier kick!
- Garlic: Fresh garlic elevates the flavors. Four cloves of minced garlic provide a robust base.
- Lime Juice: Freshly squeezed lime juice is essential for brightness and acidity. Half a lime’s juice will do the trick. Lemon juice can be substituted in a pinch.
- Salt and Pepper: To taste, enhancing all the fresh flavors.
Pico De Gallo – Fresh tomato, cilantro, onion, and jalapeno for authentic salsa. the-girl-who-ate-everything.com
Step-by-Step Guide to Perfect Pico de Gallo
Making pico de gallo is incredibly easy. Here’s a simple guide:
- Prepare the Vegetables: Finely dice the tomatoes, red onion, jalapeño (remove seeds for less heat), cilantro, and mince the garlic. For uniform chopping, a vegetable chopper can be a helpful tool, especially for the tomatoes and onions.
- Combine Ingredients: In a large bowl, gently toss together the diced tomatoes, red onion, jalapeño, cilantro, and minced garlic.
- Add Lime and Seasoning: Squeeze the juice of half a lime over the mixture. Season with salt and pepper to your taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust as needed.
- Mix and Chill (Optional): 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 helps the flavors meld together even more beautifully.
- Serve Fresh: Pico de gallo is best served fresh within a few hours of making it. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions: Beyond Chips
While pico de gallo is fantastic with tortilla chips, its versatility shines when paired with various dishes. Embrace the “Pioneer Woman” spirit and use it generously:
- Taco Topping: The quintessential topping for tacos of all kinds – beef, chicken, fish, or vegetarian.
- Burrito and Chimichanga Garnish: Adds a fresh contrast to rich and savory burritos and chimichangas.
- Enchilada and Flauta Side: Complements enchiladas and flautas perfectly, cutting through richness.
- Grilled Meats and Fish: Serve alongside grilled chicken, steak, or fish for a burst of freshness.
- Salads: An excellent addition to Mexican-inspired salads or any salad needing a zesty kick.
- Eggs: Spoon over scrambled eggs or omelets for a flavorful breakfast or brunch.
Pico De Gallo – Fresh tomato, cilantro, onion, and jalapeno simple salsa recipe. the-girl-who-ate-everything.com
Pico de Gallo vs. Salsa: What’s the Difference?
Often confused with salsa, pico de gallo stands out due to its texture and preparation. The main difference lies in the consistency. Pico de gallo is chunky, made with diced fresh ingredients, while traditional salsa is often smoother and more sauce-like, sometimes cooked or blended. Think of pico de gallo as a fresh, vibrant salad and salsa as a more processed sauce. Both are delicious, but pico de gallo offers a brighter, fresher flavor profile thanks to its raw ingredients.
Pioneer Woman Inspired Freshness
This pico de gallo recipe, inspired by the “Pioneer Woman” approach to cooking, is all about celebrating fresh, simple ingredients and creating bold flavors effortlessly. It’s a testament to how a few quality ingredients, prepared with care, can result in something truly extraordinary. Whether you’re topping your favorite Mexican dishes or simply enjoying it with chips, this pico de gallo recipe will bring a taste of fresh, homemade goodness to your table.
Pico De Gallo Recipe
4.84 from 43 votes
Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, onion, and jalapeno. This makes the best salsa to top burritos, chimichangas, flautas, enchiladas, and salads.
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Servings: 8 servings
Ingredients
- 5 Roma tomatoes, seeded and diced finely (see Note)
- 1/2 large red onion, diced finely
- 1 jalapeño, seeded and chopped finely (use 1/2 a jalapeño if you don’t want it as spicy)
- 1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
- 4 garlic cloves, minced
- 1/2 lime, juiced
- salt and pepper to taste
Equipment
- 1 chopper
Instructions
- Toss the diced tomatoes, red onion, jalapeño, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.
Notes
I really like using grape tomatoes because they don’t get mushy like Roma tomatoes can be. Use about 2.5 to 3 cups of grape tomatoes!
Cuisine: Mexican
Course: Side Dish
Author: Christy Denney
