Pico de Gallo Recipe

Roma tomatoes: These tomatoes are firm and less watery, making them ideal for salsas.

Onion: Adds a sharp, pungent flavor that balances the sweetness of the tomatoes.

Jalapeño: Provides a spicy kick; adjust the amount based on your heat tolerance.

Cilantro: A fresh herb that adds a bright, citrusy note to the salsa.

Lime: The juice adds acidity and brightness, enhancing all the other flavors.

Salt: Enhances the overall taste and brings out the flavors of the other ingredients.

When dicing roma tomatoes, use a sharp knife to ensure clean cuts and prevent the tomatoes from becoming mushy. For the onion, cut it in half from root to tip, peel off the skin, and make horizontal and vertical cuts before slicing to achieve uniform pieces. To handle the jalapeño, wear gloves to avoid irritation from the capsaicin, and remove the seeds and membranes if you prefer a milder heat. Fresh cilantro can be finely chopped by bunching it together and using a rocking motion with your knife. When juicing the lime, roll it on the counter with your palm to release more juice. Finally, taste the pico de gallo after mixing and adjust the salt as needed to balance the flavors.

• roma tomatoes - Substitute with cherry tomatoes: Cherry tomatoes offer a similar sweetness and juiciness, making them a good alternative.

• roma tomatoes - Substitute with heirloom tomatoes: Heirloom tomatoes provide a rich flavor and vibrant color, enhancing the dish.

• onion - Substitute with shallots: Shallots have a milder taste and add a subtle sweetness.

• onion - Substitute with green onions: Green onions offer a fresh, mild flavor and a bit of color.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but provide a similar flavor profile.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a smoky flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery taste without the strong flavor of cilantro.

• cilantro - Substitute with basil: Basil provides a sweet and aromatic flavor, adding a different but pleasant twist.

• lime - Substitute with lemon: Lemon juice offers a similar acidity and brightness.

• lime - Substitute with vinegar: A splash of vinegar can provide the necessary acidity if citrus is unavailable.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• To store your freshly made pico de gallo, transfer it to an airtight container. This will help maintain its vibrant flavors and prevent it from absorbing any unwanted odors from your refrigerator.
• Place the container in the fridge. Your pico de gallo will stay fresh for up to 3 days. Beyond this, the tomatoes and onions may start to release too much liquid, making the mixture soggy.
• If you want to keep your pico de gallo for longer, freezing is an option. However, be aware that freezing can alter the texture of the tomatoes and cilantro.
• To freeze, spread the pico de gallo in a single layer on a baking sheet lined with parchment paper. This will prevent the ingredients from clumping together.
• Once frozen, transfer the pico de gallo to a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When you're ready to use the frozen pico de gallo, thaw it in the refrigerator overnight. Give it a good stir before serving to redistribute the flavors.
• For the best taste and texture, use the thawed pico de gallo within 2 months.

• While pico de gallo is best enjoyed fresh, if you must reheat it, follow these methods:
  • Microwave Method: Place the pico de gallo in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 15-20 seconds, just enough to take the chill off without cooking the tomatoes and onions.
  • Stovetop Method: Heat a non-stick skillet over low heat. Add the pico de gallo and stir gently for about 1-2 minutes. This method helps to warm it up evenly without making it soggy.
  • Room Temperature Method: If you prefer not to use heat, simply take the pico de gallo out of the refrigerator and let it sit at room temperature for about 30 minutes before serving. This will bring it to a more palatable temperature without altering its fresh taste.
  • Warm Water Bath: Place the container of pico de gallo in a larger bowl filled with warm water. Let it sit for about 10-15 minutes, stirring occasionally. This gentle method warms it up without cooking the ingredients.

• Cutting board: Provides a stable surface for dicing tomatoes, onions, and mincing jalapeño.

• Chef's knife: Essential for dicing tomatoes, onions, and mincing jalapeño with precision.

• Mixing bowl: Used to combine all the ingredients together.

• Citrus juicer: Helps to efficiently extract juice from the lime.

• Measuring spoons: Ensures accurate measurement of salt.

• Spoon: Used for mixing the ingredients thoroughly.

Pre-dice vegetables: Buy pre-diced roma tomatoes and onion from the store to save chopping time.

Use a food processor: Quickly mince the jalapeño and chop the cilantro using a food processor.

Juice efficiently: Roll the lime on the counter before juicing to get more juice out with less effort.

Batch prep: Make a large batch and store in the fridge for up to 3 days to have pico de gallo ready to go.

Salt smartly: Use pre-measured salt to avoid adjusting the seasoning multiple times.