Pico de Gallo, also known as salsa fresca, is a vibrant and refreshing dip that adds a burst of flavor to any dish. Its simple yet zesty combination of fresh ingredients makes it a beloved staple in kitchens all over the world. This dip is best served with some delicious homemade tortilla chips.
Ingredients and Substitutions
The beauty of Pico de Gallo lies in its simplicity and use of fresh, readily available ingredients. Typically, it includes diced tomatoes, onions, jalapeños (or serrano peppers if you like it extra spicy), cilantro, lime juice, and salt. However, this recipe is highly customizable, allowing for substitutions based on personal preferences or dietary restrictions. For instance, you can omit cilantro for those who are not fond of its distinct flavor. Additionally, adjusting the amount of fresh peppers allows you to control the heat level, making it suitable for everyone’s taste buds.
How to Serve Pico de Gallo
Beyond being a delicious topping for tacos, nachos, or grilled meats, Pico de Gallo is incredibly versatile. Use it as a dip for tortilla chips, spoon it over scrambled eggs or grilled fish, or mix it into salads for an extra kick of flavor. Its bright colors and refreshing taste also make it an excellent garnish for various dishes, adding both visual appeal and a burst of freshness. Whether you’re hosting a summer barbecue or simply craving a healthy snack, Pico de Gallo is sure to elevate any meal with its vibrant flavors and simple charm.
How to Store
Due to its fresh nature, Pico de Gallo is best enjoyed shortly after preparation to maintain its vibrant flavors and textures. However, if you find yourself with leftovers, proper storage is key to preserving its quality. Transfer the salsa to an airtight container and refrigerate promptly. Consume within 5-7 days for the best taste and texture. Avoid freezing, as the delicate ingredients may become mushy and lose their crispness upon thawing. If you anticipate not finishing the entire batch, consider making a smaller portion or adjusting the recipe accordingly to minimize waste.
Pico de Gallo
Ingredients
- 5 medium Roma tomatoes, diced (approximately 3 cups)
- 1 small white onion, diced (approximately 1/2 cup)
- 3 medium jalapeno peppers, seeded and diced (approximately ½ cup)
- ½ cup chopped cilantro
- 4 green onions, diced (approximately ¼ cup)
- 1 medium lime, juiced
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Add all of the ingredients to a large bowl and mix well.
- Cover and transfer to the refrigerator to chill for at least 15 minutes before serving.
- Store in the refrigerator, covered, for up to a week.
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