This Fresh Pico de Gallo is the perfect healthy and delicious condiment for breakfast, lunch, dinner and snacks!
What is Pico de Gallo?
Pico de gallo, also called salsa fresca, is a type of condiment common in Mexican cuisine. Unlike other salsa which instruct you to blend the ingredients, pico de gallo is traditionally made with larger chunks of fresh vegetables and herbs.
Traditional recipes call for fresh tomatoes, onions, serrano or jalapeno peppers, lime juice and cilantro.
- Roma Tomatoes: I prefer using roma tomatoes before they have a firmer texture and less seeds. Feel free to replace with a tomato of your choice.
- White Onion: White onion is slightly more mild than yellow and red onions which is why I love it in this recipes. However, I have often done it with red onion and it's still delicious. Yellow onion will also work in a pinch.
- Fresh Garlic: This recipe calls for fresh garlic. I know those little jars of pre-minced garlic are such tempting time-savers but they really don't carry the same punch of flavor as fresh garlic. Definitely use fresh if you can!
- Fresh Jalapenos: You can also use serrano peppers if you prefer.
- Limes: This recipe calls for fresh lime juice. However, in a pinch you can substitute with bottled lime juice so long as it 100% juice.
- Olive Oil: Olive oil is not a traditional ingredient in Pico de Gallo and you can totally omit if you like. I just think it adds the smallest hint of richness which really elevates the fresh flavors.
- Fresh Cilantro: I my Texan heart I do believe that fresh cilantro is critical to Pico de Gallo. However, I am aware that there is a small portion of the population who are genetically wired to dislike this herb. If you are one of those people, feel free to replace cilantro with chopped fresh parsley. It will change the flavor but it's still delicious.
- Salt & Pepper
Can I prep this in a food processor?
You definitely can, but when it comes to Pico de Gallo I tend to prefer doing it my hand.
These ingredients and flavors will work beautifully when blended but the texture will be more similar to a traditional salsa, rather than a chunky Pico de Gallo.
How spicy is this fresh Pico de Gallo?
That is entirely up to you!
Most of a pepper's heat is concentrated in its seeds and inner white pith. If you prefer a milder pico de gallo simply (and carefully) remove the seeds and pith before adding the pepper. If you want a completely mild salsa you can even omit the pepper entirely.
Similarly, if you are looking to make a very spicy pico de gallo simply chop your peppers without removing any of the seeds and even add extra peppers for additional heat!
Tips for Perfect Fresh Pico de Gallo:
This dish is ALL about proper seasoning!
Make sure to taste the pico de gallo before you serve it. If you feel like something is missing add a little more salt or another squeeze of lime juice. 9 out of 10 times that will fix it!
The sky is the limit with this tasty condiment!
I love serving it with tortilla chips, nachos, tacos and fajitas. It's also great on eggs, sandwiches or wraps or even scooped with fresh veggies slices.
It's especially delicious on top of my Flank Steak Nachos!