Fresh Pico de Gallo: The Bright, Zesty Heart of Mexican Cuisine
Fresh Pico de Gallo is one of those simple recipes that proves how powerful fresh ingredients can be. Also known as salsa fresca, this uncooked salsa is a vibrant mix of ripe tomatoes, crisp onions, fragrant cilantro, spicy chili, and fresh lime juice. It’s light, refreshing, and incredibly versatile—perfect as a dip, a topping, or a flavor booster for countless dishes. What makes Pico de Gallo special is its balance: juicy, crunchy, tangy, and just spicy enough to wake up your taste buds.
What Makes Pico de Gallo Different?
Unlike blended salsas, Pico de Gallo is chopped, not pureed. Each ingredient keeps its identity, giving the salsa a chunky texture and a fresh, clean flavor. Because it’s not cooked, the quality of the ingredients matters greatly—ripe tomatoes, fresh herbs, and real lime juice make all the difference.
Ingredients You’ll Need
To make authentic, fresh Pico de Gallo, you only need a handful of ingredients:
- Fresh ripe tomatoes
- White or red onion
- Fresh cilantro
- Jalapeño or serrano pepper
- Fresh lime juice
- Salt
Optional additions include a pinch of garlic, a touch of olive oil, or extra chili for more heat, but the classic version shines in its simplicity.
Step-by-Step Method to Make Fresh Pico de Gallo
Step 1: Prepare the Tomatoes
Start with ripe, firm tomatoes. Wash them thoroughly and pat them dry. Remove the core, then dice the tomatoes into small, even pieces. For a less watery salsa, you can gently scoop out some of the seeds before chopping. Place the diced tomatoes in a mixing bowl.
Step 2: Chop the Onion
Peel the onion and finely dice it. White onion gives a sharp, traditional flavor, while red onion adds a slightly sweeter taste and beautiful color. Add the chopped onion to the bowl with the tomatoes.
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