Fresh, cold, and salty, pico de gallo is perfect for hot summer days, and it could not be easier to make.
This recipe is inspired by one my mom got from a friend of hers when we lived on the border of Mexico. It’s been nearly two decades since we lived there, but we still eat bowls and bowls of it every summer.
Pico de gallo, also known as salsa fresca, has basically the same ingredients as salsa, but in raw, chopped form instead of cooked, blended form. It’s fresh and cold and salty, and perfect for hot weather. Pile it onto nachos, tacos, enchiladas, or anything else Mexican. Put a scoop in the middle of your queso before you serve it. Put it in omelets or on avocado toast and eat it with every meal.
Making homemade pico de gallo is so easy it’s basically not even a recipe. Just take all the ingredients and toss in a bowl. It requires a lot of tasting and adjusting, so keep tortilla chips on hand. I like mine just a breath away from too salty, so I think of the ocean whenever I take a bite. It’s important to chill it (or at least let it sit) for at least 15 minutes to let all of the ingredients get acquainted with each other.
It’s best to use firm tomatoes. If they’re soft, they won’t cut well and they’ll just sort of fall apart into mushy innards and strips of tomato skin. That’s not what we want here. Fresh or jarred jalapenos will work; I use jarred, because fresh ones aren’t available in Scotland. When choosing cilantro, find the brightest, fluffiest bunch you can. You should be able to smell it before you even break a leaf. The better the ingredients, the brighter the flavor.
I like to say that this is good for parties, but to be honest, I’d rather eat it all myself. Try it—I bet you’ll feel the same!
perfect pico de gallo
time: ~15 minutes, + 15 minutes chill time
serves 4 ish
ingredients
3 large, firm tomatoes, chopped
1 small red onion, finely chopped
1/4 cup diced jalapenos, fresh or jarred
2 tbsp cilantro, finely chopped
juice of 2 limes
1 clove garlic, minced
salt, to taste
directions
- Combine all of the ingredients in a bowl and mix well. Add salt to taste—this is crucial, so don’t just guess!
- Chill in the fridge for at least 15 minutes to let the flavors blend.
