I think it's pretty accurate to consider pico de gallo the Swiss army knife of salsas. Like if you had to pick one salsa to have with you on a deserted island, it'd definitely be pico de gallo. Seriously, what other salsa can you practically eat as a meal all by itself?
Pico de gallo (peek-oh-day-guy-oh) is a traditional salsa differentiated by it's simple, yet delicious combination of chunks of ripe tomato, onion and chili peppers all seasoned with lime, cilantro, and salt. This salsa is highly versatile and can be served on anything from eggs, to tacos or fish or on it's own as an accompaniment to a bowl of tortilla chips. The heat of the salsa can vary based on the peppers and parts of peppers used.
What You'll Need for Pico de Gallo
Pico de Gallo is traditionally made up of just six ingredients and allows some flexibility for the heat level desired. Here's what you'll need to make a batch of this homemade chunky salsa.
- Tomatoes - ripe tomatoes are the base of pico de gallo. Really any tomatoes will do, but we typically use basic vine ripened tomatoes or ripe Roma tomatoes. The tomatoes are diced, not blended or roasted as with some other types of salsas.
- White onion - We finely dice the onion in a handy-dandy electric chopper. No watery eyes and saves time! In a pinch, a red onion will work just fine too.
- Jalapenos - If you prefer less heat, be sure to remove the seeds and lighter interior of the pepper the seeds are attached to. Don't touch your face after working with the peppers as the oils remain on your skin and can result in a painful experience. If you'd like to step up the salsa's heat, include the seeds or sub in a Serrano pepper for the jalapeño.
- Cilantro - We are cilantro lovers, but if you hate it, leave it out. Sub in some green onions for a little more color.
- Lime juice - This adds some additional acidity to the mix and helps the flavors marinate together that much more.
- Salt - Salt to please your tastebuds. Just keep in mind what you'll be pairing the salsa with such as salty tortilla chips or to top tacos and season accordingly.
Serving Suggestions
Besides just eating it straight outta the bowl by itself (highly encouraged), serve this homemade Pico de Gallo mixed with eggs for breakfast or in a breakfast burrito (hubby's favorite). For lunch, use as a topper in place of dressing on a salad or bean and rice bowl. For dinner, add this salsa to any fish, chicken or beef as a flavorful and fresh topper. Eat with tortilla chips or crispy lavash chips or even add to nachos.
PrintHomemade Pico de Gallo Recipe
Fresh, chunky and flavorful pico de gallo salsa is the perfect topper or dip. Control the heat by including the jalapeno seeds or swapping out for a spicier serrano pepper.
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: 3 cups of salsa 1x
- Category: side dishes, dips and sauces
- Cuisine: Mexican
Ingredients
6 small Roma or vine ripened tomatoes, diced
1 small white onion, finely diced
1 jalapeno, finely chopped (include seeds for extra spicy, omit for more mild)
¼ cup chopped cilantro
1 lime, juiced
Salt to taste
Instructions
- Combine all the chopped ingredients in a medium bowl and stir
- Add the juice of one lime to the salsa and stir
- Salt generously to taste
- Enjoy right away or let sit in fridge for at least 30 min for flavors to meld
- Store in fridge in covered container for up to 4 days
Notes
This chunky pico de gallo salsa is super versatile and delicious on everything from eggs to burritos to salad. Eat alone with tortilla chips or add as a topper to tacos and nachos.
If you don't like cilantro, feel free to leave it out. Any tomato variety will work, but we've found Romas hold up really well and meld perfectly with the other ingredients.
Nutrition
- Serving Size: ½ cup
- Calories: 26
- Sugar: 3g
- Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
Keywords: pico de gallo, salsa, chunky salsa, mexican salsa, tomato salsa, authentic salsa
Leave a Reply