Classic Fresh Pico De Gallo Recipe

Classic Fresh Pico De Gallo Recipe: Fresh tomatoes, onions, jalapeños, cilantro, and lime juice abound in pico de gallo. Find out how to prepare the greatest Pico de Gallo in Mexico; a little known trick gives it a real taste.

We enjoy utilizing the bounty of summer produce by creating rich salsas such as Mango Salsa, our well-liked Cowboy Caviar, and of course, Ceviche! Our favorite method to use up tomatoes from the garden is to make this recipe for Pico de Gallo.

Classic Fresh Pico De Gallo Recipe

Ingredients 

Instructions

• Add chopped cilantro, diced tomatoes, onion, and jalapeño pepper to a medium-sized bowl.

• Add two tablespoons of lime juice and season to taste, or with a pinch of salt and 1/8 tsp of black pepper. Eat immediately, or cover and keep chilled for the night.

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Nutrition Facts

• Fat 20% Daily Value* Calories
• 1/2 percent saturated fat

• 1 gram six percent sodium
• 199 mg, or 9%, of potassium

• 199 mg, or 6%, of carbohydrates
• 4 g 1% Fiber
• 1 g 4% Sugar

• 3 g 3% Protein
• 1 g 2% of vitamin A
• 15% or 745 IU of vitamin C

• 19% and 16 mg of calcium
• 10 mg 1% Iron
• 1 mg/6 %

FAQs AND QUESTIONS

What is Pico de Gallo?

• A well-liked salsa in Mexico is pico de gallo. Other names for it include “Salsa Cruda” and “Salsa Fresca.” Traditionally, it is prepared with equal parts onion and tomatoes, along with a liberal squeeze of lime juice and fresh cilantro. If you want a milder pico, you can omit the jalapeño. We include it for a fiery bite.

• This recipe is readily modified to your taste; if you want your salsa hot, add extra jalapeño pepper or additional tomatoes for sweetness. We even attempted making a peach salsa, which was quite successful.

How to Make Pico de Gallo:

• This salsa recipe requires no cooking, so it would be difficult for even the most inexperienced cook to make a mistake. Cut the ingredients into small pieces and transfer them to a non-reactive bowl. SQUEEZE in the lime juice, add salt and pepper, and stir to mix.

The Secret to the Best Pico de Gallo:

• Have you ever wondered how to achieve a more authentic and restaurant-quality flavor in your Pico de Gallo? Blanca Villasenor, who also provided her authentic Ceviche recipe, is the source of this family secret. Letting the pico de gallo sit is essential to its original flavor.

• Once all the ingredients are combined, cover and chill for a day. Every bite will be bursting with flavor as the tomatoes juice up and the flavors combine.

Serve Pico de Gallo With:

• Salsa fresca is often served as a topping for breakfast foods, enchiladas, tacos, nachos and more. It is so versatile! It’s also perfect as an appetizer with chips. We love pico with: