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This zesty pico de gallo mixes juicy tomatoes, snappy onion, spicy chilies, handfuls of cilantro, and a pop of lime. It’s a must-have for topping tacos, dunking chips, or spicing up grilled stuff. I make it all the time because it’s so quick and seriously makes fresh flavors stand out.
I threw it together on the fly for a last-minute taco dinner and everyone couldn’t stop talking about how much tastier it made everything. Now I just keep all the fixings around.
Vibrant Ingredients
- Salt: pulls out flavor from everything try sea salt for a cleaner taste
- Roma tomatoes: go for ones that are firm and really red for the best juicy bite
- Black pepper: brings warmth and makes other flavors pop grind it fresh for more punch
- Cilantro: gives you that garden-fresh bite pick bunches that are bright and green
- White onion: classic zippy crunch or go yellow/red for sweeter or softer taste
- Lime juice: brightens it all up use freshly squeezed if you want it to taste amazing
- Jalapeño pepper: adds a little heat, keep or ditch the seeds for how spicy you want it, and look for shiny, firm ones
Simple Instructions
- Chill or Serve:
- You can pop it in the fridge for an hour so flavors blend, or eat it right away for max crunch. If it gets too watery, just pour that off and give it a stir before digging in.
- Toss and Taste:
- Mix gently so the veggies stay in shape. Taste as you go, and if you want more salt, lime, or pepper, add what you need.
- Mix in the Flavor Boosters:
- Dump the chopped cilantro in with the rest, then sprinkle salt, pepper, and squeeze fresh lime right over everything to give it pep.
- Prepare the Vegetables:
- Chop up the tomatoes into little bits so every scoop is juicy. Mince the onion and jalapeño super small so it all comes together. Use a sharp knife so the tomatoes don’t get squished.
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Cilantro just gives this salsa a burst of freshness that my family loves during taco night. The kids always help mix in the greens and sneak a taste before we put it on the table.
Storing Advice
Keep your pico really cold in a tight-lid container and it'll last up to three days. If you notice extra juice at the bottom, just drain it before serving so it stays crisp.
Swap Options
If you'd rather not use white onion, yellow or red both work for a different taste. Not a cilantro fan? Flat-leaf parsley works too but makes it taste a little different. Want it spicier? Throw in a serrano.
Ways to Serve
Cover fish tacos, tuck inside burritos, spoon over eggs, or just grab some chips and scoop. I even put some on grilled chicken or steak on busy nights for more flavor.
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Cultural Highlights
Some folks call this salsa fresca in Mexico, and people love it for the straight-up fresh flavors on everything from tacos to hearty breakfast eggs. It’s just one of those things that makes your kitchen feel like Mexico right away.
Recipe FAQs
- → Is it okay to skip the cilantro?
If cilantro's not your thing, just leave it out or swap it for parsley if you want something green.
- → What can I eat this with?
Use it with grilled meat, eggs, rice bowls, tacos, salads, or just dig in with chips.
- → Do I have to use a specific onion?
Any onion works—white, yellow, or red. Chop it small for the best texture.
- → Can I prep this ahead?
Yep, you can make it up to 3 days early. Just keep it cold and pour off extra liquid before serving.
- → How do I turn up or down the heat?
Stick in more or less jalapeño—or keep the seeds for a real kick. Take it out completely for mild salsa.
- → What tomatoes are best?
Roma tomatoes are great because they're not watery, but any ripe, tasty kind will work fine.