Step 3: Add Fresh Cilantro
Rinse the cilantro well and shake off excess water. Remove thick stems and finely chop the leaves and tender stems. Cilantro brings a fresh, citrusy aroma that defines Pico de Gallo. Stir it into the tomato mixture.
Step 4: Prepare the Chili Pepper
Wash the chili pepper and slice it in half. Remove the seeds and membranes if you prefer mild heat, or leave some in for extra spice. Finely mince the pepper and add it to the bowl. Always wash your hands after handling chilies.
Step 5: Season with Lime and Salt
Cut a fresh lime in half and squeeze the juice directly over the mixture. Lime juice brightens the flavors and ties everything together. Sprinkle in salt a little at a time, stirring and tasting until the flavors are balanced.
Step 6: Mix and Rest
Gently stir all the ingredients until well combined. Let the Pico de Gallo rest for 10–15 minutes at room temperature. This allows the flavors to meld and intensify naturally.
Step 7: Taste and Adjust
Before serving, taste the salsa. Add more lime juice, salt, or chili if needed. The goal is a fresh, lively balance of acidity, saltiness, and heat.
Serving Ideas
Fresh Pico de Gallo is incredibly versatile. Serve it with tortilla chips, spoon it over tacos, grilled chicken, fish, or steak, or use it to brighten up burritos, quesadillas, and even scrambled eggs. It can also be enjoyed as a fresh side salad on its own.
Tips for the Best Pico de Gallo
- Use the freshest ingredients possible for the best flavor.
- Chop everything evenly for a balanced bite.
- Avoid overmixing to keep the texture crisp.
- Enjoy it fresh—Pico de Gallo is best eaten the same day it’s made.
Final Thoughts
Fresh Pico de Gallo is a celebration of simplicity and freshness. With just a few ingredients and minimal preparation, you can create a salsa that’s bold, refreshing, and endlessly adaptable. Once you master this step-by-step method, you’ll find yourself making it again and again to add instant flavor and color to your meals.
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