Elevate Taco Tuesday with this fresh and easy Pico de Gallo Recipe!
While Taco Tuesday is a near-weekly ritual at our house, I realized one Tuesday that we were in a rut. I could just about brown the beef, add seasonings, and shred some lettuce and cheese with my eyes closed. The final steps were to heat the tortillas and open a jar of grocery store salsa. Ho and hum. I definitely needed to try something new. But adding something on a busy Tuesday night is easier said than done! Fortunately, I hit on a winner when I made pico de gallo. Not only did it add color and flavor to the tacos, but it’s also delicious as a dip for tortilla chips.
Pico de gallo has been around since at least the Aztec era in what is now modern Mexico. Fun fact: Pico de gallo translates from Spanish as “beak of the rooster.” While this may seem absurd at first, the name may come from the way you would cup your hand to scoop some up (or, more likely nowadays, use a pointed chip). Regardless, pico de gallo is known for its fresh, uncooked veggies and vibrant seasoning.
You will love making your own pico de gallo. This is the way to add some excitement to any number of Tex-Mex dishes or an appetizer spread. Because it’s not cooked, the flavors and textures of the tomatoes, onions, jalapeño peppers, and lime juice really pop. Fresh cilantro and a sprinkling of salt are the only extras you need to round out the zesty taste. And by making your own instead of buying store-bought, you can customize the spice level from mild to inferno. Finally, even on a busy Taco Tuesday night, this is a doable topper or side. From start to finish, it takes 15 minutes. You can even prep some of it ahead the night before to streamline the process. Try homemade pico de gallo tonight!
Getting just-right texture
The last thing you want in pico de gallo is a watery texture. Usually, when this happens, the tomatoes are the culprit. To avoid this, follow these easy tips. First, deseed the tomatoes when dicing them. Second, sprinkle a little salt over the diced tomatoes and place them in a strainer in your sink or set over a bowl. Letting them sit while you prep the rest of your meal (for about 15-20 minutes) allows any excess water to drain. After this draining time, proceed with the rest of the recipe instructions, and you’ll get a perfect, dippable texture.
How do I store leftovers?
Pico de gallo is best enjoyed the day you make it or the day after. Store leftovers in the fridge in an airtight container. You can keep it in the fridge for up to 3 days, but the tomatoes will soften after day 2. If you’re eating or serving leftover pico de gallo on day 2 or 3, add a splash of fresh lime juice to refresh the flavors. Freezing is not recommended.
Serving suggestions
As an appetizer, serve pico de gallo with tortilla chips or homemade pita chips. It pairs well with Black Bean Dip if you want something else with the chips. Pico de gallo also makes for a delightful topper for any number of Tex-Mex dishes. For instance, Beef Tacos, bean burritos, or Loaded Nachos all taste even better with a dollop of pico de gallo on top.
Pico De Gallo Recipe
Ingredients
- 4 Roma tomatoes about 1 pound, diced
- 1 cup white onion finely diced
- 1 jalapeño pepper or 2 if desired, seeds and ribs removed, finely chopped
- 1/2 cup fresh cilantro chopped
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt or to taste
Instructions
- In a medium bowl, add the diced tomatoes, chopped white onion, minced jalapeño, and cilantro. Stir gently to mix.
- Pour in the fresh lime juice and sprinkle the salt over the mix. Stir well and let sit for 15 minutes to blend the flavors. Adjust salt if needed. Serve chilled as a dip or side dish.
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