Pico de Gallo Recipe

Tomatoes: Fresh and ripe tomatoes are the base of this salsa, providing a juicy and slightly sweet flavor.

Onion: Onions add a sharp, tangy bite that balances the sweetness of the tomatoes.

Jalapeños: These peppers bring heat and a bit of crunch. Adjust the amount based on your spice tolerance.

Cilantro: Fresh cilantro adds a bright, citrusy note that complements the other ingredients.

Lime: Lime juice adds acidity and a refreshing tang, tying all the flavors together.

Salt: A touch of salt enhances all the other flavors, making the pico de gallo truly delicious.

When preparing roma tomatoes, make sure to remove the seeds and excess liquid to prevent your pico de gallo from becoming too watery. This will help maintain the desired texture and ensure that the flavors of the onion, jalapeños, and cilantro come through more distinctly.

• roma tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweet and juicy, providing a similar texture and flavor profile.

• roma tomatoes - Substitute with canned diced tomatoes: If fresh tomatoes are not available, canned diced tomatoes can be used, though they may be slightly softer.

• small onion - Substitute with red onion: Red onions add a bit of color and a slightly milder flavor compared to regular onions.

• small onion - Substitute with shallots: Shallots offer a more delicate and sweet flavor, making them a good alternative.

• jalapeños - Substitute with serrano peppers: Serrano peppers are similar in heat and flavor, making them a great substitute.

• jalapeños - Substitute with poblano peppers: Poblano peppers are milder but still provide a nice flavor and a bit of heat.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor, though it lacks the citrusy notes of cilantro.

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

• lime - Substitute with lemon: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative.

• lime - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight sweetness, though it lacks the citrus notes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used as a direct substitute.

• To keep your pico de gallo fresh, store it in an airtight container. This helps maintain the crispness of the diced roma tomatoes and small onion while preserving the vibrant flavors of the chopped cilantro and minced jalapeños.

• Place the container in the refrigerator. Pico de gallo can be refrigerated for up to 3 days. Beyond this, the tomatoes and onions may start to release too much liquid, making the mixture soggy.

• If you notice excess liquid forming, simply drain it off before serving. This will help maintain the desired texture and flavor balance.

• For longer storage, freezing is an option, though it may alter the texture of the tomatoes and onions. To freeze, transfer the pico de gallo into a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. Frozen pico de gallo can be stored for up to 2 months.

• When ready to use, thaw the pico de gallo in the refrigerator overnight. Once thawed, drain any excess liquid and give it a good stir to redistribute the flavors.

• For the best taste, consider adding a fresh squeeze of lime juice and a pinch of salt after thawing to revive the flavors.

• Microwave Method:

  1. Place the pico de gallo in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splattering.
  3. Heat on medium power for 30 seconds.
  4. Stir well and check the temperature. If needed, continue heating in 15-second intervals until warmed through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the pico de gallo to the skillet.
  3. Stir frequently to ensure even heating and to prevent sticking.
  4. Cook for 2-3 minutes or until warmed through.
  5. Remove from heat and let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the pico de gallo evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Heat in the oven for about 10 minutes.
  5. Remove from the oven, stir, and let it sit for a minute before serving.

• Room Temperature Method:

  1. Remove the pico de gallo from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes.
  3. Stir well before serving to ensure even temperature distribution.

• Sous Vide Method:

  1. Place the pico de gallo in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and let it heat for 15-20 minutes.
  4. Remove the bag from the water bath, open it, and stir the contents before serving.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Chef's knife: A sharp knife to dice the tomatoes, onion, and jalapeños.

• Cutting board: A sturdy surface to chop and dice the vegetables.

• Measuring cups: To measure out the cilantro and lime juice accurately.

• Measuring spoons: To measure the salt precisely.

• Citrus juicer: To extract the juice from the lime efficiently.

• Mixing spoon: To stir all the ingredients together thoroughly.

Prep ingredients ahead: Dice the roma tomatoes, onion, and jalapeños in advance and store them in airtight containers.

Use a food processor: Quickly chop the cilantro and onion using a food processor to save time.

Juice efficiently: Roll the lime on the counter before juicing to get the most juice with minimal effort.

Batch preparation: Make a larger batch of pico de gallo and store it in the fridge for up to three days.

Pre-measure spices: Measure out the salt and other seasonings beforehand to streamline the mixing process.