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Pico De Gallo

Pico De Gallo recipe image
This fresh Pico de Gallo is the ultimate crowd-pleasing salsa, offering a bright and crunchy texture that elevates any meal. Unlike smooth salsas, this chunky mixture retains the distinct character of each ingredient: juicy tomatoes, crisp onions, and aromatic cilantro. The secret lies in the quick saut&# 195;© of garlic and serrano peppers, which mellows the raw bite while intensifying the heat. Drizzled with lime juice and olive oil, it brings a zesty kick that pairs beautifully with tacos, grilled meats, or simply with tortilla chips. It is an essential summer staple that requires no cooking other than a brief warm-up of the aromatics, making it ready in minutes for any casual gathering or weeknight dinner.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 32.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This fresh Pico de Gallo is the ultimate crowd-pleasing salsa, offering a bright and crunchy texture that elevates any meal. Unlike smooth salsas, this chunky mixture retains the distinct character of each ingredient: juicy tomatoes, crisp onions, and aromatic cilantro. The secret lies in the quick saut&# 195;© of garlic and serrano peppers, which mellows the raw bite while intensifying the heat. Drizzled with lime juice and olive oil, it brings a zesty kick that pairs beautifully with tacos, grilled meats, or simply with tortilla chips. It is an essential summer staple that requires no cooking other than a brief warm-up of the aromatics, making it ready in minutes for any casual gathering or weeknight dinner.
Ingredients
  • 3/4 cup Diced tomatoes (peeled, seeded)
  • 2 tbsp Olive oil
  • 2 cloves Garlic, finely minced
  • 2 whole Serrano chiles, finely chopped
  • 6 tbsp Finely minced red onion
  • 2 tbsp Lime juice
Directions
  1. 1
    Place the diced tomatoes in a medium mixing bowl.
  2. 2
    Heat the olive oil in a small saucepan over medium heat.
  3. 3
    Add the minced garlic and chopped serrano chiles to the hot oil.
  4. 4
    Cook the garlic and chiles, stirring constantly, for 3 minutes until fragrant but not browned.
  5. 5
    Pour the warm oil, garlic, and chile mixture over the tomatoes.
  6. 6
    Add the minced red onion and lime juice to the bowl.
  7. 7
    Gently toss all ingredients together until well combined.
  8. 8
    Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.4kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.2g9%
Sugars 4.7g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder version, remove the seeds and membranes from the serrano chiles before chopping, or substitute with jalapeños.

Pico de Gallo tastes best after sitting for a few hours, allowing the lime juice to macerate the tomatoes and onions.

Store in an airtight container in the refrigerator for up to 3 days. Discard if it becomes slimy or develops an off odor.

Keywords: pico de gallo, salsa, mexican, tomato, onion, cilantro, lime, garlic, serrano, dip, vegan, fresh, chunky, taco, chips
Read it online: https://www.chefs-mate.com/recipe/pico-de-gallo-5/