Get your favorite Mexican dishes out, because you’ll want to put this Pico de Gallo on everything. Such an easy and clean way to add flavor.
Pico de gallo might seem a fresh, simple topping on the surface. After all, it’s just a bowl of chopped tomatoes, onions, jalapeños, seasonings, and herbs … but don’t let these simple, rustic ingredients fool you. This vibrant condiment brings a cornucopia of flavors and textures to any dish you add it to.
In Southern kitchens, we have a deep respect for dishes that are simple yet bring the flavor complexity. This little condiment accomplishes that and more. This chunkier version of a salsa fresca splashes all it touches with its bright flavors that complement a wide array of foods from a simple baked potato to scrambled eggs.
As a Kentuckian who grew up eating my Momma’s heirloom tomatoes right off the vine and sweet Vidalia onions pulled fresh from the dirt, I appreciate the way the right recipes can make the flavors of fresh produce sing without any cooking at all. Like a good ceviche, the flavors in this pico de gallo come alive through the magic of simple seasonings and the acids in this dish.
I love pico de gallo atop some steaming hot chicken enchiladas, over poached eggs on cheese toast, and, whoa, atop a piece of grilled meat, it’s sublime.
Maybe it’s the bright acidity of fresh lime mingling with the natural sugary sweetness of just-ripe tomatoes. Or maybe it’s the way the heat of those jalapeños gives everything a sizzling pop of spicy. But for me, with pico de gallo, it always seems the first bite comes as a complete surprise, and then that bite makes me have to have another one.
This pico de gallo delivers a welcome blast of sweet, spicy, salty, and sour to all your favorite dishes.
Hit all your taste buds with this fresh, crunchy play on salsa
At the heart of pico de gallo is the perfect meeting of seven ingredients: tomatoes, onions, jalapeños, lime juice, cilantro, and simple salt and pepper. Spoon your pico de gallo over a charred piece of chicken and you’ve got instant flavor contrasts going on that work: cool to hot, bright to smoky, crisp to juicy. Stir it into a bowl of pinto beans and, wouldn’t you know it? Even ho-hum beans go electric with flavor. Pico de gallo isn’t just a garnish, it’s a flavor amplifier, evoking whole new flavors in the foods you sprinkle it on with all its playful flavor notes and textures. A good pico de gallo is not just any ole’ condiment … it’s a flavor symphony.
How do I store leftovers?
Pico de gallo usually disappears fast, especially if you have guests. To store any leftovers, transfer your pico de gallo to an airtight container. You can refrigerate it up to 2 days that way. If you find that your tomatoes are releasing too much juice, simply stir that liquid back into the pico or blot it with a paper towel a bit. Pico de gallo does not freeze well.
Similar recipes to try
After you make this delicious pico de gallo, you’re going to want some great dishes to spoon it over. So, ladle some of it over this hot, just-bubbling-with-cheese Mexican Lasagna or this equally cheesy and delicious Chicken Enchilada Casserole, and you’ll be glad you did. Pico de Gallo also really brings out the hearty flavor of meats, such as these Savory Baked Pork Chops.
For another great condiment-topping that really helps make foods pop with flavor, try this creamy, delicious Yum Yum Sauce. It tastes amazing on everything from French fries to some crunchy-sweet Fried Calamari and really lives up to its name.
Traditional Pico de Gallo
Ingredients
- 3 cups tomatoes diced
- 1 cup onion diced
- 1 jalapeño diced
- 1/2 cup fresh cilantro chopped
- 1/2 lime juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the diced tomato, onion, jalapeño, and cilantro into a medium bowl.
- Mix in the lime juice, salt, and black pepper. Taste to make sure the salt and lime are right to your liking and serve, or refrigerate overnight to meld flavors further.
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