Pico de Gallo is super fresh and absolutely irresistible
I love this pico de gallo basic recipe. Pico de Gallo is simply wonderful and so versatile. It’s a classic Mexican tomato sauce (or dip) made from fresh, ripe tomatoes and is used in almost every Mexican meal. This salsa brings a fresh, healthy and low-calorie kick to your dishes.
Tips for a good pico de gallo
- Ripe red tomatoes. Roma tomatoes have the best red color in my opinion and are not as watery as their peers. Tomatoes should always be stoned before chopping. If you use small tomatoes such as cherry tomatoes, you can also use the seeds.
You should chop the cherry tomatoes finer and let them marinate a little longer.
- Chop the ingredients finely for more flavor.
- Let the onion, chili, lime juice, and salt marinate while you chop the tomatoes and herbs. Tastes better, believe me.
- Pico de gallo needs to marinate for at least 15 minutes before serving. This time is essential for the flavors to develop and blend for the best flavor. If you have enough time, refrigerate for several hours or, even better, overnight.
- The tomatoes will give off a lot of water. Ergo, the pico is in the tomato juice footbath. The easiest way to use a salad spoon with holes to serve.
Pico de gallo will keep in the fridge for up to 4 days, covered or in an airtight box.
Variations on the Pico de Gallo – basic recipe
Pico de gallo is super easy to make. All you need are five simple basic ingredients: ripe red tomatoes, white onions, chili peppers or jalapeño peppers, fresh coriander greens, lime and a pinch of salt. You can now combine this mixture as you wish by adding, for example, a diced avocado, red pepper or cucumber.
Swap the tomato for fruit. I could well imagine mango or peach.
The onions could also be the red ones.
And for the cilantro haters, you can reduce the amount of cilantro you use, or leave it out entirely and replace it with parsley. I don’t recommend that though. 😎
If you like our Pico de Gallo – basic recipe, you might also be interested in these dishes:
- Quick mango pickles
- Potato rösti with quince and pear jelly
- quick radish pickles
- Make your own coriander pesto
- Original Baba Ganoush
Salsa pico de gallo – recipe
- 6 tomatoes large, ripe, red / 750 g cocktail tomatoes
- 1 Onion
- 1-2 red chili pepper or pepperoni (for less spiciness), jalapeño (if you like it spicy)
- 1 juice of a lime
- Sea-salt* fine
- 1 small Bunch of coriander
- Peel and finely chop the onion.
- Halve and deseed the chili and remove the separating membrane. Then finely dice.
- In a bowl, mix together the chopped onions, chili, lime juice, and salt. Let it marinate for about 5 minutes while you wash the tomatoes, quarter them, remove the seeds (if you have cocktail tomatoes, leave the seeds in) and cut into small cubes.
- Rinse and chop cilantro.
- Add the diced tomatoes and coriander to the bowl and stir. Taste and add a little more salt if the flavors aren’t quite right.
- For best flavor, let pico de gallo marinate in the fridge for at least 15 minutes or several hours.
- Serve as a dip or with a salad spoon (to avoid transferring too much watery tomato juice with the pico).