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Authentic Pico de Gallo

Authentic Pico de Gallo

Authentic Pico de Gallo isn't just a salsa; it's a vibrant celebration of fresh flavors, a cornerstone of Mexican cuisine, and a surprisingly simple yet incredibly useful recipe for any home cook. Mastering this authentic pico de gallo will elevate your tacos, nachos, and everyday meals with its bright, zesty punch.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Course: Appetizer, Salsa
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Ripe Roma Tomatoes Washed, stemmed, and finely diced.
  • 1/2 Medium White Onion Finely diced.
  • 1-2 Serrano Peppers (or Jalapeños) Finely minced, seeds and membranes removed for less heat, or left in for a spicier kick. The choice of pepper significantly impacts the heat level.
  • 1/4 cup Fresh Cilantro Finely chopped.
  • 1-2 Tablespoons Fresh Lime Juice From about 1/2 to 1 lime. Freshly squeezed lime juice is crucial for its bright acidity that ties all the flavors together.
  • 1/2 Teaspoon Salt Or to taste. Salt enhances all the other flavors and is vital for balance in this authentic pico de gallo.
  • 1 Clove Garlic Optional: Very finely minced. While not always traditional, a small amount of garlic can add an extra layer of savory depth.

Equipment

  • Chef's knife
  • Mixing bowl
  • Spoon
  • Spatula
  • Airtight container

Method
 

  1. Wash your Roma tomatoes thoroughly and remove the stem. Using a sharp chef's knife, dice the tomatoes into small, uniform pieces, about ¼-inch in size. Place the diced tomatoes into a medium-sized mixing bowl. If your tomatoes are particularly juicy, you may want to gently squeeze out some of the excess liquid before adding them to the bowl to prevent the authentic pico de gallo from becoming watery.
    4 Ripe Roma Tomatoes
  2. Peel and finely dice the white onion. Aim for pieces similar in size to the diced tomatoes. Add the diced onion to the bowl with the tomatoes.
    1/2 Medium White Onion
  3. Carefully prepare your chili peppers. Wash them, remove the stems, and then slice them lengthwise. For a milder pico de gallo, scrape out the seeds and the white membranes with a spoon. For a spicier version, leave some or all of them in. Finely mince the peppers and add them to the bowl. Remember to wash your hands thoroughly after handling chili peppers.
    1-2 Serrano Peppers (or Jalapeños)
  4. Wash and thoroughly dry the fresh cilantro. Gather the leaves and stems and chop them finely. Add the chopped cilantro to the bowl with the other ingredients.
    1/4 cup Fresh Cilantro
  5. Squeeze the fresh lime juice directly into the bowl. This is a critical step for balancing the flavors and providing that essential citrusy brightness. Add the salt. Start with ½ teaspoon and you can always add more to taste later.
    1-2 Tablespoons Fresh Lime Juice, 1/2 Teaspoon Salt
  6. If you are using garlic, mince one clove very finely and add it to the bowl now.
    1 Clove Garlic
  7. Using a spoon or a spatula, gently toss all the ingredients together. Be careful not to overmix, as this can bruise the tomatoes and make the pico de gallo mushy. You want the ingredients to be evenly distributed.
  8. Before serving, taste your authentic pico de gallo. This is where you can fine-tune the flavors. Does it need more salt? A little more lime juice for brightness? Perhaps another pinch of chili pepper for heat? Adjust the seasonings to your preference.
  9. For the best flavor, allow the authentic pico de gallo to sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully, creating a more cohesive and delicious salsa.

Notes

Properly stored in the refrigerator, your pico de gallo will stay fresh and delicious for 3 to 4 days. It is not recommended to freeze pico de gallo.