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Grab that chopping board and some fresh veg—this punchy pico has bright flavors that wake up anything you put it on. It’s all about slicing, tossing together, and digging in. You’ll turn out a bowl of salsa that makes tacos and chips way more exciting in just a few minutes.
I made this on a whim for taco night ages ago and honestly, everyone started scooping it out before I could blink.
Vibrant Ingredients
- Black pepper: Sprinkle a little for warmth It’s worth grabbing the fresh stuff for bigger flavor
- Salt: Makes everything pop so toss some in Taste and add more if you want
- Lime juice: Squeeze it fresh so your salsa gets zingy and everything blends together
- Cilantro: Chop up those green leaves and stems for all the freshness Make sure it’s bright and not wilted
- Jalapeno pepper: Chopped up without seeds for a mild buzz but leave some if you like it spicy
- White onion: Finely diced for sweetness Swap for yellow or red if needed heavy onions are best
- Roma tomatoes: Chop up ripe tomatoes so you get a juicy kick and solid bite
Simple Steps
- Chill or Dish Up:
- If you want crunch, eat right away Or pop it in the fridge so the flavors really hang out together
- Add Lime Juice and Season:
- Squeeze in the lime and crumble in some salt and pepper Give it a stir Taste it and bump up those flavors if you want
- Mix Everything:
- Take your cut veggies, toss them in a bowl, stir gently so the tomatoes stay firm but everything gets friendly
- Chop the Cilantro:
- Wash and dry the bunch Chop leaves and stems—you want all the punch
- Deal with the Jalapeno:
- Open it, ditch the seeds if you want just a nudge of spice, or keep some if you’re up for more heat
- Slice Up Onion:
- Use a sharp knife to get super fine pieces so everything bites the same No watery eyes if you go quick
- Prep Tomatoes:
- Dice them small Toss seeds and extra liquid or it’ll get soggy fast
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I’m a sucker for tossing in extra cilantro. Right away, I think of hanging out in the yard and that blast of fresh garden when you chop it up. One time my husband grabbed a lemon instead of lime—everyone realized the vibe was totally off. The right citrus totally makes it.
Storing Leftovers
For next-day crunch, keep your salsa in a tight container in the fridge up to three days. If there’s any liquid on the bottom, pour it off and give everything a quick mix before scooping more.
Swap Outs
No white onion? Grab a red one for extra color and gentler taste. If you like more heat, go with serrano instead of jalapeno. Lemon juice works but try to get limes because it just takes it up a notch.
Fun Ways to Serve
This salsa is great spooned over hot chicken or fish for a tangy punch. Top your eggs or avocado toast to wake up your breakfast. I pile it on nachos or grab a bag of chips and just dig in as a snack.
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Backstory
In Spanish, pico de gallo means rooster’s beak. Folks think it got that name because people used to pinch it up with their fingers. You’ll see it on every Mexican table, either scooped up as salsa or just piled on everything.
Common Recipe Questions
- → What’s the best way to change how spicy pico de gallo is?
If you want less heat, scoop out the jalapeno seeds or use just a little pepper. Feel like turning it up? Throw in extra jalapeno.
- → How long will pico de gallo keep tasting fresh?
Stash it in the fridge in a sealed container. It stays good for up to three days. If you notice liquid pooling, drain it for crunchier bites.
- → Can I swap in different tomatoes?
Roma tomatoes are classic, but any firm, tasty tomatoes you’ve got—garden or store—work well and keep things crisp.
- → What are some tasty ways to eat pico de gallo?
Pile it on grilled meats, scoop with tortilla chips, layer into nachos, stuff burritos, or top off tacos.
- → Is making it ahead OK?
Totally! Mixing it up a few hours before lets everything blend together. Chill til it’s time to use.
- → Not into cilantro—what else can I use?
If cilantro’s not your thing, grab some parsley for a lighter, fresh taste instead.