Best Pico de Gallo: Easy Recipe
Any way you slice it or chop it, Pico de Gallo is great as a dip. But just thinking of it as a chip dip severely underestimates its power as a recipe enhancer. Its fresh ingredients, tangy and zippy flavors and health benefits easily make pico de gallo a superstar on multiple fronts.
It’s especially good in Zesty Tuna-Salsa Salad and Easy Crab Enchiladas.
Fresh or store bought
Fresh is undeniably better when it comes to pico de gallo. But the versatility of this condiment is that when added to recipes, it’s difficult to tell the difference between homemade and store bought. Start with making a batch of the fresh and you may find it hard to move to store-bought. But in the sad tomato winter months, no one’s going to fault you for picking up a container of pico de gallo from the grocery, instead.
Other add-ins to pico de gallo
You’ve probably had what’s commonly called “Cowboy Caviar,” which is a variation on pico de gallo. Typically, this has black beans and corn added to it, and is often tossed in a limey vinaigrette. I’ve had good luck simply tossing in some black beans and/or corn if I think it sounds good or it’d enhance the recipe I plan to add it to. I usually skip the vinaigrette.
What is pico de gallo
Pico de gallo is a short list of simple ingredients: tomatoes, onion, jalapeno pepper, cilantro, lime juice and salt and pepper. That’s it. But, of course, like so many of the best recipes, you can also add any number of different things to tailor it for whatever you like. You can also leave out the cilantro if you’re a cilantro/soap-taste hater. But maybe consider tossing in some freshly chopped parsley, in its stead. Even minced kale can work as a flavor-enhancer and is taste-additive.
A note on technique: the trick to good pico de gallo is salt and time. Salt the tomatoes and onions first, let them sit for ten minutes while you chop everything else, and drain off any excess liquid before mixing. This keeps the final product from getting watery. Make it at least a half-hour before you plan to use it if you can. Watch the flavors meld and deepen. Enjoy!
Best Pico de Gallo
Ingredients
- 1 pound garden grown tomatoes, or Roma tomatoes if your tomatoes are very juicy, you may wish to chop them, add the salt and let them sit for 5-10 minutes. Then, drain
- 1 cup chopped white, yellow or red onion I chop this first and then submerge it in cold water while I prep the rest – pulls some of the bite out
- 1 jalapeno pepper, seeded and finely minced even if you don't like things spicy, try adding at least a portion of a jalapeno – it really adds flavor
- 1 clove garlic, minced
- 1/2 cup cilantro not a cilantro fan? Try adding minced kale or minced curly parsley in its place
- 2 Tbsp fresh lime juice, from 1 lime
- 1/2 tsp salt
- ground black pepper, to taste
Instructions
- Chop onion and then submerge in cold water while you chop the rest.
- Dice tomatoes and jalapeno pepper. Mince cilantro (or substitute). Mince garlic. Add all to a bowl.
- Stir 2 Tbsp of lime juice into tomato mixture. Season with 1/2 tsp salt and pepper.
- Thoroughly drain and blot-dry onion. Add to tomato mixture and stir.
- Once everything is combined, plan to let this rest 15-30 minutes for flavors to meld. If it's too watery, lightly drain before serving.
- This will keep for 2-3 days, refrigerated. You may need to drain liquid again, before serving.
