There are so many uses for a fresh pico de gallo recipe. You can add it to your tacos or your quesadillas. It goes well with almost all Mexican and Spanish cuisine and a lot of others you might have not thought of putting it onto.
In this recipe, I am going to cover the importance of the vegetables and fruit that you use for the recipe. Don’t forget to let me know your thoughts of this recipe in the comments, enjoy!
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Ingredients for Pico De Gallo
Not all ingredients are created equal. When you can buy the fresh and ripe vegetables you are going to see your recipes come to life. To take that one step further try to purchase organic vegetables or locally sourced. You are going to notice a difference.
- 3 tomatoes
- 1/2 of a lime juice
- 1/2 red onion
- 1/2 jalapeno
- 10 sprigs of cilantro
- 1/2 tsp of salt
The most authentic tomato for a pico de gallo recipe is the Roma tomato. For me personally, I just try and find the freshest tomato at the store.
If you can, get a hothouse tomato and organic tomatoes you are really going to taste the difference. This so important for the flavor to get ripe organic tomatoes!
The same goes for jalapenos, you want to find fresh ingredients. Source them local or try to buy organic if you can.
Jalapeno peppers are actually very easy to grow and a great container plant for your deck.
The traditional way to make this recipe calls for white onion. Personally I think it is to harsh for the salsa fresca and I choose to use red onion. This onion will not overpower the rest of the dish.
This herb is very easy to grow as well. And the name of the game with Cilantro is FRESH. When you buy this herb you are buying the leaves of the coriander plant.
Fresh and organic are the first things I think about when I buy these healthy powerful limes. I enjoy lime with my Hendricks and tonic but that is another story!
You really want to think about washing this fruit, They can be loaded with bacteria. When you cut them without washing them you can push the bacteria into the lime.
When I think of salt I think of the salt that my mother used. “mortan salt”. I have since aspired to better salt and I am so glad that I did.
I prefer pink Himalayan salt. I think it is really only pink because of the mines that are mind from in Pakistan.
Prepare the Pico De Galo Ingredients
Wash the ingredients
Go ahead and wash all the fruits and vegetables. I like to pat them dry to get the excess water off.
Chop the ingredients
Go ahead and take the seeds out of the tomatoes. I slice them and then scoop out the inside of the tomatoes with a spoon. Slice the pepper open and take out all the seeds as well. If you really like it hot keep the seeds in.
Separate the stem parts from the cilantro leaves and discard them. Chop up the leaves and to fine pieces.
Combine all the ingredients into a bowl and mix. Do not forget to add the lime juice from half of a lime and the salt. Take a taste after the mix and see if you need to add more heat or salt. If so just chop up some more pepper and add some more salt.
Authentic Pico De Gallo Recipe
- 3 tomato
- 1/2 red onion
- 1/2 jalapeno
- 1/2 cup cilantro
- 1/2 lemon
- 1/2 tsp salt
- Wash all the fruits and vegetables and pat dry or strain
- Cut the tomatoes in half or quarters and scoop the seeds and the rest of the interior of the tomato out. Chop the tomatoes into 1/4'' pieces.
- Slice the pepper in half and also take the insides out of the pepper. Chop the pepper the smallest that you can.
- Remove the stems from the cilantro and chop up the leaves. You also want to chop this up fine.
- Add all the chopped ingredients to a bowl and then squeeze half of a lime and add the salt to the bow.
- Mix all the ingredients together and serve!