Okay, so let me set the scene: it’s a sticky summer day, and I’m trying to get something on the table that won’t steam up the whole kitchen (or my glasses—real talk). Next thing I know, I’m standing at the counter, hacking away at tomatoes for what’s supposed to be a “quick” pico de gallo. You know what? Sometimes it’s actually really fun chopping everything, especially when I blast some old-school cumbia in the background and just pitch tomato seeds aroud like nobody’s watching. I swear my dog judges me. Anyway—if you’ve ever wanted that fresh, crunchy-tangy salsa magic at home, this is my go-to way. And, honestly, I started making this because I could never find decent pico that didn’t taste like it had been sitting since last Tuesday (true story!).
Why You’ll End Up Dreaming About This Pico…
I basically pull this recipe out whenever people pop by without warning or, you know, when chips magically appear out of nowhere—seriously, snack night for the win. My family loses their minds over this (my sister just scoops it straight from the bowl, and doesn’t say a word for five minutes). There’s no mysterious bottled business, just straight up, good veggies. And you get to adjust the heat, which is good because, one time, I followed a fancy chef’s recipe and everyone was crying—and not from happiness. So I like that this is forgiving! And plus, if you screw it up, just add more salt or lime, and look, you meant to do it all along. You know?
Here’s What You’ll Need (and What I Sometimes Swap)
- 4 ripe tomatoes (Roma’s my usual, but any flavorful tomato will do—sometimes I grab those little grape tomatoes if it’s all I’ve got, though my grandma would not approve)
- 1 small white onion (yellow works too; in a pinch, I’ve even used a red onion, and it’s fine—just, well, a different kind of bite)
- 1-2 jalapeño peppers (if you’re spice-shy, ditch the seeds, or use half a green bell pepper instead—yes, it’s a little cheaty, but we all need shortcuts now and then)
- Fresh cilantro (a solid handful, chopped—not too obsessive, unless you really love cilantro, in which case, just go nuts)
- Juice of 1 lime (if you only have those dodgy little plastic green bottles, that’s actually fine—though it’s better from a real lime, alright?)
- Salt (to taste, but I’m not offended if you measure with your palm; I usually start with about 3/4 teaspoon)
- Optional: garlic, a pinch of cumin, or even mango if you want to go wild—I tried peach once, and never again, so take that one with a pinch of salt. Literally.
So, How Do You Throw This Together?
- Chop the tomatoes into small, fairly uniform bits. I always try to scoop out most of the seeds unless I’m feeling lazy, then I only do half. Just keep an eye out for super runny bits—no one likes a watery pico.
- Dice the onion as finely as you can stand; honestly, if your eyes aren’t stinging a little you’re either a superhero or have a really tame onion. And if the chunkiness is uneven, whatever—just call it “rustic.”
- Mince your jalapeños. Gloves are supposed to be essential, but I usually just regret not wearing them after touching my nose… again. If you like it spicy, leave the seeds in (and be ready for some heat).
- Toss it all in a bowl—tomatoes, onion, jalapeño, and a good handful of chopped cilantro. Squeeze that lime over the whole shebang. Season with salt (and whatever random optional extras you’re feeling; this is where I sneak a taste, every single time).
- Mix it up, and let it sit at least 10-15 minutes if you can (I say “can” because half the time it’s gone by then)—it’s even better if it chills for a bit in the fridge, but I won’t judge if you dig right in.
Some Notes From My (Messy) Recipe Journal
- If you use really watery tomatoes, the salsa can get soggy. Sometimes I tip the bowl and just pour off the extra juice. Actually, I think the flavor’s better when it hangs out in the fridge anyway, and the texture firms up!
- Onions can be bossy. If yours tastes too sharp, soak it in cold water for a few minutes. Or don’t—and then just call it “bold.”
- If you don’t like cilantro, just skip it. I know, that’s technically sacrilege, but hey—it’s your pico.
Variations I’ve Messed With (Some Winners, Some Not)
- Mango pico: Add diced mango for a sweet kick. Kids love it, adults pretend not to… but it’s legit tasty.
- Avocado chunks: Stir in just before serving so it doesn’t turn mushy. On second thought, maybe add a squeeze more lime if you do this.
- Peach attempt: I tried peach once, but honestly, people just picked it out. So, learned my lesson!
- Less spicy version: Use green bell pepper instead of jalapeño. Not traditional, but way less risky for heat-adverse folks.
Handy Gear I Use (But You Don’t Have to)
Look, a good chef’s knife makes the chopping loads easier. But I’ve absolutely resorted to a steak knife and a plastic bowl in an Airbnb before; just smaller pieces take a little longer, really. If you’ve got a food processor, just pulse—don’t puree; trust me, pico sludge is not where you want to go!
Storing Your Pico (If You Somehow Have Leftovers)
Toss it in an airtight container, stash it in the fridge, and it’ll be vibrant for about 2 days. After that, it gets a little sad-looking. In my house, it never lasts more than a day anyway, mostly because someone keeps finding “just one more chip.”
How I Like to Serve It (And Yes, It’s a Bit Extra)
I pile it onto tacos—especially fish tacos, which is a whole other party—or scoop it up with salty tortilla chips because, honestly, is there a better snack? Sometimes, I’ll spoon a bit over a fried egg and call it breakfast, which kinda confuses the neighbors when they pop by and see my plate.
Things I Learned the Hard Way (So You Don’t Have To)
- Chill the pico for at least 10 minutes NOT in the sun! I once stuck it out on the patio with my drink; it turned into a watery soup situation.
- If you rush the chopping, your pico ends up uneven and people will judge you (okay, maybe just my family). Take your time; uneven bits taste fine, but they look a little “unique.”
- Don’t skip the salt. I did once and it tasted… flat. Salt fixes everything—well, in salsa at least.
FAQ Y’all Have Actually Asked Me
- Can I make this ahead? Yeah, actually I think it’s better the next day, when everything has marinated—unless you’re using avocado, then maybe hold off on mixing that in till right before serving.
- Is pico de gallo spicy? Only as much as you want. You pick your pepper, you pick your burn! (Just wash your hands after… learned that the hard way.)
- My tomatoes are kind of bland. Will it still work? Sort of! Roasting them a bit might help actually, or just up the lime and salt. Or try to grab the ripest ones you can; I even checked this tomato buying guide once when I got obsessed.
- Do I have to use fresh lime juice? Honestly, the bottled stuff works in a pinch. The Kitchn’s guide on lime swaps even gave me permission, so… no shame.
Oh, a quick side note: If you have a moment, look up the difference between pico de gallo and salsa—there’s a debate out there, let me tell you! (One wild discussion on Epicurious for the salsa geeks among us.)
Ingredients
- 3 medium ripe tomatoes, diced
- 1/2 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small clove garlic, minced (optional)
Instructions
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1In a medium bowl, combine the diced tomatoes and chopped onion.
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2Add the minced jalapeño, chopped cilantro, and minced garlic (if using).
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3Drizzle the lime juice over the mixture and sprinkle with salt and black pepper.
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4Gently toss all ingredients together until well mixed.
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5Let the pico de gallo sit for about 5 minutes to allow the flavors to meld before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
25cal
Protein:
1 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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