Pico De Gallo is synonymous to summer for me. This refreshing salsa is just what I crave on hot summer afternoons. TV time is incomplete without some nachos and this crunchy no-cook dip. Loaded with onions, tomatoes and cilantro, there really is no way you can go wrong with this one.
Summer is all about produce, isn’t it? And it really wont be justified if I do not share our favorite tomato loaded recipe here on the blog, will it?
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And here is the thing. There are so many ways to jazz this classic up and whip up different versions. All you need is a sharp knife and some nice music. It is truly that effortless.
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What is Pico De Gallo?
This is a raw salsa and is often referred to as ‘Salsa Fresca’ or ‘Salsa Cruda’. Made with equal parts of onions and tomatoes and finished with cilantro, this chunky no-cook salsa is ready on the go and yet packs a punch in terms of taste and flavor.
Pico De Gallo vs Salsa
So, what is the difference? You may ask. Pico is a chunkier raw salad whereas a salsa is more a pureed dip. The ingredients are pretty much similar but the way in which they are processed is different.
Ingredients
Onions– red ones are great for pico. They are pungent, slightly sweet and create magic when combined with tomatoes.
Tomatoes– Juicy red ones are what I recommend. Use Roma variety since they become a tad mushy, lending a perfect texture to the pico.
Jalapenos– for that element of heat. Please do not use any other pepper here but jalapenos.
Cilantro– yes! loads of it because there is nothing else that can make this classic better.
Lime juice– not lemon juice. Both are different and this salsa calls for freshly squeezed lime juice.
Salt – because nothing is complete without salt, right?
Dietary specifications
One of the reasons why this remains my favorite appetizer is because it caters to everyone. This recipe is
vegan
gluten-free
soy-free
nut-free
Oil-free
It is also keto-friendly and low carb. So it is a win on many levels.
Variations
It is summer in full force. And that can only mean one thing- lots of fresh produce everywhere. To make an ordinary Pico extra-ordinary, try one of these-
- Toss in some very finely chopped peaches, pineapples or mangoes. The sweetness of the fruits will surprise you in a pleasant way.
- Or add some finely chopped watermelon or cantaloupe. Yep. Melons are fantastic salsa material.
- Not a fan of fruit in salsa? No problem. Tip in finely chopped cucumbers and bell peppers along with the rest of the ingredients, adjust the seasoning and enjoy.
Kid-friendly Pico
If you are serving this up to a group where there are kids, then skip the jalapeno and add 1 tsp sweet smoked paprika. It is slightly different in flavor but tastes yum, nevertheless.
Serving suggestions
We love eating this with crunchy tortilla chips. You can also add them to burritos, tacos, enchiladas, tostadas or serve them as a part of a seven layered dip bowl.
Sprinkle some ground cumin and red paprika over your pico just before serving for a different flavor.
Recipe Notes
- Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
- Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
- Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
- Seed the jalapeno before chopping. This reduces heat.
- Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
- Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.
Method
In a bowl, add the chopped onions, cilantro, jalapeno and salt. Mix well and let it sit for 5 minutes. Now, add the finely chopped tomatoes. Tip in the lime juice. Combine gently. Rest in the fridge for anywhere between 15 to 60 minutes. Serve using a slotted spoon.
Pico De Gallo
Equipment
- 1 chef's knife
- 1 chopping board
- 1 Mixing bowl
- 1 slotted spoon for serving
Ingredients
- 2 cups finely chopped tomatoes
- 1 cup finely chopped red onions
- 1 tbsp finely chopped jalapeno Seed them before chopping
- 1 cup finely chopped cilantro
- 2 tbsp freshly squeezed lime juice
- 1 tsp Salt or to taste
Instructions
- In a bowl, add the chopped onions, cilantro, jalapeno and salt.
- Mix well and let it sit for 5 minutes.
- Now, add the finely chopped tomatoes.
- Tip in the lime juice.
- Combine gently.
- Rest in the fridge for anywhere between 15 to 60 minutes.
- Serve using a slotted spoon.
Notes
- Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
- Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
- Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
- Seed the jalapeno before chopping. This reduces heat.
- Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
- Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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