Pico
A fresh, vibrant Mexican-style salsa featuring ripe tomatoes, onions, jalapenos, cilantro, and lime, perfect for snacking, topping, or sharing at gatherings.
Ingredients
Instructions
- Dice the tomatoes, onions, and jalapenos.
- Mix the diced tomatoes, onions, and jalapenos together in a bowl.
- Pick the cilantro leaves from the stems and chop about 1/4 cup of leaves.
- Add the chopped cilantro to the mixture.
- Squeeze the juice from the lime over the mixture.
- Add salt to taste.
- Refrigerate for a few hours before serving.
Tips & Substitutions
For a more vibrant pico, use a mix of heirloom tomatoes for color and flavor. If you prefer less heat, remove the seeds from the jalapenos before dicing. Fresh lime juice is crucial for brightness; consider substituting with lemon if lime is unavailable. Adjust the amount of cilantro based on your taste preference, or swap it with parsley for a different flavor profile. This pico pairs beautifully with Margarita Fajitas.
Serving Suggestions
Serve this pico as a refreshing topping for tacos, grilled meats, or fish. It also makes a delightful dip for tortilla chips, complementing dishes like Seven Layer Bean Dip. For a light meal, serve it alongside grilled chicken or seafood, or mix into salads for added flavor. Enjoy with Gary'S Margaritas for a complete fiesta experience.
Storage & Reheating
Store any leftover pico in an airtight container in the refrigerator for up to 3 days. To maintain freshness, it's best to add the lime juice and salt just before serving. If the pico becomes watery, simply drain excess liquid before serving. Avoid reheating as pico is best enjoyed fresh and cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pico contains roughly 92 calories, with 6g protein, 18g carbohydrates, and 1g fat. It is an excellent source of vitamin C (182% of the Daily Value), iron (61% of the Daily Value), and potassium (27% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make pico de gallo ahead of time?
Yes, pico can be made a few hours in advance. However, to maintain the freshness of the ingredients, it's best to add the lime juice and salt just before serving. If made the night before, store it covered in the fridge, but be aware that the tomatoes may release more liquid as they sit.
What can I substitute for tomatoes?
If you need a substitute for tomatoes, try using diced bell peppers for a crunchy texture or even mango for a sweeter variation. Keep in mind that this will change the flavor profile, but it can still create a delicious salsa-like dip. Alternatively, you can use canned tomatoes if fresh ones are not available.
Is pico de gallo spicy?
The spiciness of pico de gallo primarily depends on the type and amount of jalapenos used. You can adjust the heat by adding more or fewer jalapenos, or removing the seeds and membranes, which contain most of the heat. For a milder version, consider using bell peppers instead of jalapenos.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).