PICO DE GALLO SEASONING?

The seasoning for this dish is very basic: sea salt. But you can add your own twist with a pinch of ground black pepper, or a light sprinkling of chili powder or Tajin. If desired, add dried oregano.

IS PICO DE GALLO SPICY?

This depends on how much jalapeño is included in the mixture. When making this recipe at home, you control the level of heat. You can make it mild or spicy to suit your taste buds. For moderate heat, use less jalapeños or none at all. Or dial up the heat by adding more.

WHY DOES MY PICO DE GALLO GET WATERY?

Tomatoes are 95% water. We recommend using Roma tomatoes (also known as Italian tomatoes). They have a meaty firm texture with less liquid than other tomato varieties. If you're not using Roma tomatoes, it's highly probable your pico de gallo will be watery. What you can do: after dicing the tomatoes, transfer them to a colander over the kitchen sink. Shake out as much liquid as you can.

CAN YOU FREEZE PICO DE GALLO?

You can freeze it. It will be edible. But it's not recommended. As tomatoes freeze, they'll expand and start releasing water. They'll become soggy and limp. The texture will be ruined. This dish is easy-to-make with inexpensive ingredients. I strongly suggest: only enjoy it fresh. There's no Mexican I know who would dare to freeze it.

Pico de Gallo

Name: PICO DE GALLO
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds Roma tomatoes; 1/2 cup white onion, diced; 2 tablespoons fresh cilantro (leaves, no stems), minced; 2 tablespoons lime juice (2 key limes will provide enough), freshly-squeezed; 1 1/2 tablespoons minced jalapeño (no seeds, no stem); 1 teaspoon sea salt

PICO DE GALLO

Author: Denay DeGuzman
Total Time: 5 Minutes
Yield: 4 Servings 1x

Description

Assemble this authentic pico de gallo recipe in just 5 minutes! It’s colorful, festive, and packed with flavor. Enjoy as a garnish for Mexican entrees, or serve as an appetizer with chips.

Ingredients

Units Scale

1 1/2 pounds Roma tomatoes
1/2 cup white onion, diced
2 tablespoons fresh cilantro (leaves, no stems), minced
2 tablespoons lime juice (2 key limes will provide enough), freshly-squeezed
1 1/2 tablespoons minced jalapeño (no seeds, no stem)
1 teaspoon sea salt

OPTIONAL: 1 clove garlic (finely minced) or a pinch of garlic powder

Instructions

Slice tomatoes in half. With a spoon, remove the center seeds and membranes. Discard them. Dice the flesh of the tomatoes. You should have 2 cups of diced tomatoes. If the tomatoes are overly juicy, toss them into a colander. Shake to remove excess liquid.
Add diced tomatoes, diced onion, and minced cilantro to a bowl. If using garlic (optional) add it in now. Squeeze fresh lime juice over the top. Gently toss to combine. Add salt to taste.
Add jalapeños, a little at a time, tasting after each addition until the desired level of spiciness is reached.
Let pico de gallo rest 10 to 15 minutes to give the flavors a chance to meld together. Cover the bowl tightly with plastic wrap. Refrigerate until serving.

Equipment

JOHN BOOS CUTTING BOARD

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APPETIZER DIP BOWL

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KITCHEN KNIFE

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Notes

WHY ROMA TOMATOES ARE USED: Roma tomatoes are firmer, meatier and less watery than other tomato varieties. Select bright-red tomatoes.

HERE’S HOW LONG PICO DE GALLO LASTS: When out out of the fridge for serving, pico de gallo will stay fresh for up to 2 hours. When stored in an air-tight container and refrigerated, it’ll stay fresh up to 3 days. However, after the first day the texture changes. The tomatoes start releasing water and become soft and limp.

RECIPE VARIATIONS: Up the festive vibe: use a variety of heirloom tomatoes in various colors. To add additional citrus flavor, add lime zest to the mix. For a slightly sweet pico de gallo, add 1 cup minced pineapple.

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Category: Appetizers
Method: No-Cook
Cuisine: Mexican

Keywords: Pico de Gallo, Homemade Pico de Gallo, Best Pico de Gallo Recipe, Easy Pico de Gallo, Authentic Pico de Gallo

Find it online: https://www.confettiandbliss.com/pico-de-gallo/