Pico de Gallo, sometimes referred to as salsa fresca, is a Mexican recipe that will add freshness to your food list! It’s a no-cook basic salsa made from fresh tomatoes, onions, fresh coriander, fresh jalapeños, lime juice, and seasoning. Not only is it tasty, but Pico de Gallo can be eaten in different ways – as a chip dip, as a topping for tacos, or as a side dish to grilled meats.
Pico de Gallo is a special type of salsa that is different from others by the fact that it is chunky. Unlike most other salsas that are usually processed by being ground till they become pastes, Pico de Gallo is not altered in that way. Every little bite has bits of tomatoes, onions, and jalapenos; and since the lime juice is quite tangy, it complements well with all the ingredients.
Why Pico de Gallo Is a Must-Have for Your Table
The elegance of Pico de Gallo is that it is quite an uncomplicated course. Starting from scratch, use a few ingredients that most of us have in our fridge and make this tasty addition to many foods. Tomatoes are of course the primary item in Pico de Gallo and the key is to use ripe juicy tomatoes. Using fresh tomatoes that are well ripe gives Pico de Gallo its sweetness as well as its tanginess. The onions give the crunch and pungent taste that complements the spiciness of the jalapenos while the cilantro gives a basil-like taste that subsites the spiciness.
Regarding heat, it is important to know that the spiciness of Pico de Gallo can be toned down or on the contrary increased as per personal liking. Jalapeños are traditionally used but if the person using the peppers wants something slightly spicier serrano peppers are used instead. If you do not want a very spicy Pico de Gallo, you can take out the seeds and membranes of the peppers or better yet use fewer peppers.
Her article also contains other advantages of Pico de Gallo which is one of the most important ones is that it is a very healthy dish. It is therefore very light and has as many vitamins as nutrients since it contains a lot of vegetables. Nutritionally, each serving of Pico de Gallo contains vitamins C, antioxidants, and fiber. Also, it isn’t prepared with any fats, which gives the band more leeway as a part of a meal.
How to integrate Pico de Gallo into your meals
Another great attribute of Pico de Gallo is the fact that it can be prepared in several ways. That’s how it is mostly consumed by people but it’s not limited to – it can be eaten with tortilla chips, used in various recipes, and more. This new salsa is great on tacos, enchiladas, or burritos. It can be served over grilled chicken or fish or any kind of steak to top the meal off or it is also great served alongside rice and beans as a colorful side dish. It’s eaten fresh or added to different dishes like soup, cocktails, and salads or even stirred into scrambled eggs.
Something else that is quite special with Pico de Gallo is the preparation time which only takes a couple of minutes. It is very easy to prepare, you just need to chop the ingredients and then combine them and that’s it! It would also make a perfect candidate for a make-ahead meal as the flavor of the dish intensifies after some time in the fridge.
Pico de Gallo is an excellent condiment for Mexican dishes or simply a tasty recipe to add to your salad, it is easy to make. Pico de Gallo is one more simple recipe that calls for fresh ingredients only and does not take much time to prepare but guarantees a delightful taste.
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Easy Pico de Gallo Recipe: Fresh & Zesty Mexican Salsa
Description
Pico de Gallo is one of the most enjoyable and refreshing salsa recipes made with tomatoes, onions, coriander leaves green Chile, acidulated with lime juice, and a little salt. We can add the Versatile as a dip, on the taco toppings, or as usual for other Mexican foods. This must probably be one of the simplest meals I have prepared so far not only is this healthy it is also seasonant to other foods.
Ingredients
Optional Ingredients:
Instructions
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Prepare the vegetables:
Start by washing the tomatoes, onions, cilantro, and jalapeños. Dice the tomatoes and finely chop the onions and cilantro. Make sure the jalapeños are finely diced, removing the seeds if you prefer less heat.
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Mix the ingredients:
In a medium-sized bowl, combine the diced tomatoes, onions, cilantro, and jalapeños. If you’re adding garlic or cumin, mix those in at this stage as well.
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Add lime juice and salt:
Squeeze the fresh lime juice over the mixture and sprinkle with salt. Stir everything together until well combined.
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Taste and adjust:
Taste the Pico de Gallo and adjust the lime juice and salt to your preference. If you like it spicier, you can add more diced jalapeño or leave in the seeds.
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Chill or serve immediately:
For the best flavor, let the Pico de Gallo sit for 15-20 minutes before serving. However, it can also be served immediately with tortilla chips, on tacos, or as a topping for grilled meats.
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Store leftovers:
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.
Servings 8
- Amount Per Serving
- Calories 20kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 1g5%
- Sodium 17mg1%
- Potassium 95mg3%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 1g2%
- Vitamin C 7 mg
- Iron 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Serrano peppers can be used instead of jalapeños for more heat.
- Red onions can be used for a milder flavor.
- For a juicier Pico de Gallo, let it sit for 15-20 minutes before serving, allowing the flavors to meld together.
