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If you need a zesty wake-up call from your usual tomato recipes this summer, give our pico de gallo recipe a try.
This fresh and fast salsa recipe combines the best of your summer produce with just a few additional ingredients. Red onion, garlic, lime, cilantro, and jalapeño all join the fiesta to create a healthy condiment with a spicy kick.
You’ll love how easy it is to make this one-bowl wonder. Once everything is prepped and chopped, just toss together in a big bowl and serve!
Pico de gallo is great for dipping or topping a variety of Tex-Mex dishes, like a big platter of nachos. I like to put it out for guests with a big bowl of tortilla chips, and maybe a side of guacamole (or guacamole-filled deviled eggs!) made with ripe avocados.
Or, if you’re feeling wild and crazy during grilling season, use your homemade pico de gallo to top off a hot dog! You can also do a little tropical remix with this mango salsa version, or a Southern-Mexican blend with peach corn salsa, perfect for topping pork tacos.
We can’t wait for you to try this recipe. Keep reading to learn how!
Cooking By the Numbers…
Step 1 – Concassée the Tomatoes
Following the 3-step rule of peel-seed-dice described in this post, the concassée technique eliminates the texture of the skin and all of the excess liquid from the pulp and seeds, leaving behind the delicious flesh of the tomato.
This is useful to keep your salsa from becoming too watered down, plus it can also tone down the excess heat of spicier ingredients.
In a hurry? You can skip this step and just cut up some raw tomatoes instead. The extra liquid and skin won’t ruin your salsa, but you may need to add a little extra salt and pepper to balance the flavor.
You can always strain them after cutting, to remove some of the juice before continuing the recipe.
Step 2 – Combine the Prepped Ingredients
No extra fuss here! Simply place everything together in the bowl with the tomatoes and mix until well combined.
Step 3 – Adjust the Flavor
Jalapeños tend to vary in heat. If you prefer more spiciness, you can keep the seeds of the jalapeño rather than removing them during prep, to amp up the heat.
Step 4 – Chill, Serve & Store
Your pico de gallo can be served immediately after the last pinch of salt, but I think it is best served chilled.
Chilling in the fridge for at least 30 minutes before serving also gives the flavors a chance to meld.
If you aren’t ready to dive right in with a corn chip, you can store this fresh salsa in an airtight container with a lid in the fridge for up to two days.
As the liquids tend to seep to the bottom once after it sits for awhile, be sure to give your dip a quick stir before serving to redistribute the ingredients.
We don’t recommend storing this item for too long. The fresh herbs and vegetables tend to soften, lose their vibrancy, and release more liquid.
It’s best to enjoy soon after you make it. And who could complain about that?
Try it now on our loaded chili lime jackfruit nachos!
We know you have some extra tomatoes on your countertop just begging to be used… Definitely try this recipe at your next summer party, and tell us what you think in the comments!
Looking for more fresh salsa recipes to use up that fresh produce, and add some extra kick to your favorite recipes? Check out Foodal’s roundup of salsa recipes from some of our favorite bloggers!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.