Pico de Gallo is a fresh and vibrant Mexican salsa that is known for its bright flavors and crunchy texture. Made with simple and wholesome ingredients, it typically includes diced tomatoes, onions, jalapeños, cilantro, and lime juice. The ingredients are finely chopped and combined together, resulting in a colorful medley of flavors. Pico de Gallo offers a perfect balance of tanginess from the lime juice, heat from the jalapeños, and freshness from the tomatoes and cilantro. It is commonly used as a topping or condiment for various Mexican dishes such as tacos, quesadillas, and grilled meats. Pico de Gallo adds a burst of freshness and a zesty kick to any dish, making it a beloved and versatile salsa.
MAKES: about 2 cups
INGREDIENTS:
- 3 ripe medium tomatoes, diced
- 1 medium red onion, finely chopped
- 1–3 jalapeño chiles, stemmed, seeded, and finely chopped, to taste
- 1 teaspoon sugar
- Finely grated zest and juice of 1 lime
- 1 cup chopped fresh cilantro
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Place the tomatoes, red onion, jalapeños, sugar, lime zest and juice, and cilantro in a bowl and stir to combine.
- Season to taste with salt and pepper. (The Pico de Gallo can be made 1 day ahead and refrigerated.)
COOK’S NOTE:
- You can add 1 cup diced fresh fruit, such as plums, pineapple, mango, peaches, nectarines, or any citrus fruit, to the Pico de Gallo.
