I love the pico de gallo you get at some restaurants. But now you’ve got no need to dine out when you can make this at home!
This is such a great way to take those fresh veggies and turn them into something that you can use to serve with tacos, chips……or just as a topping for your favorite grilled chicken or other meats.
A few things will make the difference between blah and amazing:
- Allow it to marinate. Make your pico de gallo at least an hour before you want to serve it. That will allow your flavors to mingle and will also draw out the moisture. Keep in mind that if it sits for too long, it can turn soupy.
- Use the right tomato. Skip the cherry and heirloom tomatoes and go for the roma, beefsteak or vine-ripened varieties. They make the best salsa.
- Take out the seeds. This is a little known tip, but if you leave the seeds in your salsa, it can actually break down the tomato, which could make it extra watery. It is an additional step, but I promise you that it is well worth it!
- Only use salt – no pepper. When it comes to the spices, salt is the winner here. Black pepper doesn’t give you the type of spice you want in your salsa. Stick to the chili peppers in order to get the flavor you want.
- Fresh spices are a must. When it comes to cilantro, don’t use the dried variety. Make sure you opt for fresh. Sure, it takes a bit longer to chop them up, but the work will be worth it in the end.
Now that you know my best tips to make a perfect salsa, here is our tried and true recipe!
Try your pico de gallo with one of these dishes:Print
Homemade Pico de Gallo
- Category: Snack
- 4 vine ripened tomatoes (slice and remove all seeds)
- ⅓ – ½ red or white onion (I prefer red)
- 1- 2 serrano, aneheim or jalapeno chile peppers
- 1 lime
- ½ cup finely chopped cilantro
- Salt to taste
- 1 tsp white sugar (cuts acidity)
- Pinch of cumin (optional)
- Finely chop tomatoes, onion and peppers by hand (or use food processor and plus – just do not puree or will have runny salsa) and put into a bowl
- Squeeze in one lime (to add juice)
- Add salt (usually 1 – 2 tsp can be enough)
- Add sugar (and cumin if desired)
- Allow to sit for at least 1 hour before serving
- Store up to 1 week in a covered container/jar in the refrigerator