Pico De Gallo

It’s chilli and tomato – It’s super fresh and really good. It’s Pico de Gallo. What more do you want?

😋 Why You’ll love this recipe!

Because it’s really fresh and easy to make, and just generally tastes good. It’s also incredibly quick. Google would like me to say more, so… it’s a flavor explosion? Will it be the best spicy, tomatoey thing you’ve ever had? No, it won’t, but it’s really tasty, and it’s worth making if you’re having anything vaguely Mexican. I think I got a few keywords in there! 😁

🌱 What is Pico De Gallo 

It’s just a spicy salsa, isn’t it? That’s what I thought for ages. I mean, it kind of is, but there is a little more to it. The name literally means ‘rooster’s beak.’ Maybe this is because of the shape of the peppers, maybe because it’s eaten by pinching it between your fingers, or maybe because of its spiciness. Either way, these days, it’s a super fresh, spicy tomato mix.

📝 Ingredient notes

Tomatoes: I’m all about those sweet little cherry tomatoes in my pico de gallo. They burst with flavor and add a touch of sweetness.

Onion: A bit of onion adds a pungent bite. I prefer red onion for its milder flavor and vibrant color, but white or yellow onion can be used too. Just make sure it’s finely diced.

Lime: Fresh lime juice is key for that bright, zesty flavor that balances the other ingredients. Don’t skimp on it!

Chilli: I like to use a green chilli, it adds a lovely colour contrast to the dish. Remove the seeds and membrane if you want it milder.

Coriander: Fresh coriander adds a vibrant, herbaceous note. If you’re not a fan, I suppose you could leave it out, but I can’t recommend that in good conscience. . 

🥣 How to make Pico De Gallo

1. Marinate the Onion and Chilli: Finely chop the onion and chilli. Toss them into a bowl with the lime juice, salt, and pepper. This is the key! Let it all sit for about 15 minutes. The lime juice works its magic, mellowing out the harshness of the onion and chilli, making them a little sweeter.

2. Chop the Tomato and Coriander: While the onion and chilli are getting cozy with the lime, chop up your tomatoes and coriander.

3. Combine and Serve: Once the onion and chilli have had their little spa treatment and taste just right, toss in the tomatoes and coriander. Give it a good mix and you’re done! It’s that simple.

💡 Tips for getting it right!

• Fresh is Best: Use the freshest ingredients you can find. It makes a world of difference in the final flavor.
• Marination Magic: Don’t skip the marinating step! It’s crucial for mellowing the onion and chilli.

🎨 Potential variations

• Fruity Pico: Feeling tropical? Try adding diced mango, pineapple, or even a mix of both for a touch of sweetness and sunshine.
• Avocado Pico: Creamy avocado takes this to the next level. Dice it up and add it right before serving.
• Bean & Corn Pico: Add black beans and sweet corn kernels for extra protein, texture, and a pop of color.

🍽️ How to serve it?

This is great with anything vaguely Mexican, like tacos or fajitas. It also works really well on nachos, or even just as a bit of a side salad.

🤔 Frequently asked questions

If you try this recipe, let me know what you think!

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