Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even summer salad. This Mexican style dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro. Make it for your next taco night!
Hands up if you think Pico de Gallo and Salsa are the same? That would have been me for years. In fact, I used to make “Salsa” for years and in fact I was making Pico de Gallo, what? So what’s the difference.
Well, I guess Pico de Gallo is a type of Salsa. But it’s chunky, just like you see here. Almost like a finely diced salad. And it’s not liquidy at all. It’s not like the salsa you buy in a jar at the grocery store. This salsa is made with chopped tomatoes, onions, chilies and cilantro. So fresh and it’s fantastic!
Salsa on the on the other hand is much thinner and quite liquidy. Now don’t get me wrong, I love salsa. Many salsas are made by pulsing them in the blender to a get a smoother consistency. Salsas are also made with fresh ingredients.
So, let’s take a little look below how we make Pico de Gallo
The Ingredients
We use all fresh and basic ingredients to make Pico de Gallo. And as you’ll here here below. there really aren’t many ingredients at all. But I can’t tell you how fantastic this Pico de Gallo is, so you’re going to have to make it for yourself.
Everyone has their own version of Pico de Gallo but this just so happens to be mine. I like to add garlic where it’s not considered traditional. But, I mean garlic never hurts, right?
Let’s Make The Pico de Gallo
The first and most important step, is to de seed the tomatoes. Important! Remember, we don’t want liquid in this salsa, so make sure not to skip this step. I find the best way to do this is to cut the tomato in half and then just spoon out the entire inside just like you see here. it’s make it quick quick and painless.
Chop Everything
Get all your stuff chopped and ready. Remember this comes together so quickly. Chopping is really all you have to do.
Not shown here, but when you chop the tomatoes put them in a colander to make sure you get out all the excess liquid. It make a difference!
Toss all the chopped ingredients in a bowl
Add all the chopped ingredients to a large bowl along with the garlic, salt and lime juice.
Mix It Up
Give it a really good stir up. This is where it’s best to cover and refrigerate for about and hour to let the flavours to mingle. Don’t have time? You don’t need to worry as it’s still delicious freshly made.
Fresh & Ready To Serve Homemade Pico de GAllo
And just like that, it’s ready. The uses for Pico de Gallo are endless. Serve it as a dip for nachos, on tacos, in wraps, as a salad topping, on burgers, with seafood, as a salad all by itself, as a side dish, and the list just keeps on going.
And you’re not limited to what you see here. Jazz it up a bit by adding maybe some diced cheese or even avocado. Those additions turn it into a real delicious salad.
Looking for more Mexican inspired dishes? Take a look a few things that I’ve put together here.
Here’s a few other things You Might Like To try
- Spicy Salsa
- Tres Salsas
- Loaded Quesadillas
- Mango Margaritas
- Roasted Tomato Salsa
- Traditional Mexican Buñuelos
The next time you’re in the store grabbing for a jar of salsa, remember this Pico de Gallo and give it a try! It’s honestly so fresh, delicious, and light. You’ll love it!
Okay friends, hope you like the recipe and I’ll see you all soon.
Cheers and keep on cooking!
Homemade Pico de Gallo
Ingredients
- 5 tomatoes de seeded and finely diced
- 1 onion finely diced
- 1 serrano pepper seeds removed and finely diced
- Juice of two limes
- bunch fresh cilantro finely chopped
- 2 garlic cloves crushed
Instructions
- De seed and finely dice the tomatoes. Put in a colander to get the excess liquid out.
- De seed and finely chop the pepper. Finely chop the onions and cilantro.
- In a medium bowl combine the tomatoes, peppers, onion, garlic, lime juice, cilantro and salt. Stir well to combine flavours. Cover and refridgerate until serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Can substitute the Serrano peppers for jalapeños. Depending on how spicy you like it, you and adjust the heat by adding more.
- Make sure you get as much liquid out of the tomatoes as you can. You don’t want any liquid in this salsa.
- It’s best made in advance and refrigerated for an hour before serving.
Thanks For Stopping By And Hope To See You Soon!
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