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Easy Pico De Gallo Recipe {with Garlic}

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Bird's eye view of pico de gallo in a bowl with lime wedges and tortilla chips on the side.

This easy pico de gallo is bright, fresh, and loaded with flavor! I like to add raw garlic to infuse even more flavor. The rest of the prep is simple – just chop, mix, and serve. Perfect for serving with tortilla chips, tacos, and in countless other ways! {Gluten-free & Vegan}

Bowl of easy pico de gallo garnished with lime wedges, placed on a plate filled with tortilla chips.

What is Pico de Gallo? 

If you know a little Spanish and are trying to translate the words, “beak of the rooster” may seem a little strange.

Food historians aren’t totally sure why it goes by this name, but pico de gallo is essentially a type of salsa made with finely diced, fresh ingredients. Nothing is cooked or blended. You may also see it called salsa cruda or salsa fresca, but the essentials are the same. 

Even though you use basically all the same ingredients in fresh salsa, they go by different names. Salsa is generally blended (and can be made with cooked or fresh ingredients), while pico is totally fresh and finely diced. It’s so good, especially when you make it yourself!

Fresh pico de gallo topped with lime wedges, served in a bowl.

Why We Love This Homemade Pico Recipe

  • Relies on lots of the freshest summer produce
  • Way fresher and more delicious than store-bought pico
  • Filled with a warm heat from the fresh jalapenos and garlic
  • Make once and serve throughout the week!
  • A flexible topper for tacos, nachos, burrito bowls, and more

Ingredient Notes

Assortment of fresh ingredients for homemade pico de gallo including tomatoes, jalapeño, chopped onion, cilantro, lime, and salt, arranged on a tabletop.

  • Roma tomatoes: I highly recommend using Roma tomatoes, not regular slicing or heirloom tomatoes, because they are drier and will better keep their shape. As always, be sure to use fully ripe tomatoes for maximum flavor and freshness. 
  • Jalapeno peppers: You can skip this if you prefer a really mild pico, or add a serrano pepper for extra bite.
  • Fresh lime juice: Adjust the lime juice to taste. Start with less, taste and add more as preferred.

Step-by-Step Instructions

  1. Soak the onions in a bowl of ice water for about 10 minutes, then drain. This will take some of the bite out of the raw onion. 
  2. Add all of the pico de gallo ingredients in a large bowl
  3. Mix to combine. Taste and adjust seasoning according to your personal preference.
  4. Serve or store in the fridge overnight.

Keep scrolling to the recipe card below for the full printable recipe!

Expert Tips

When left to sit for a few hours or days, the pico will start to release quite a bit of liquid. It still tastes delicious, but you may wish to drain some of the liquid or serve it with a slotted spoon.

Hand dipping a tortilla chip into a bowl of fresh pico de gallo.

Storage Guidelines

Since it’s filled with all those fresh ingredients, it’s essential to store any leftover pico de gallo in the fridge. Store it in an airtight container to keep its bold aroma from infusing into the other ingredients in your fridge. Use within 3-4 days. 

How to Serve Pico de Gallo

Pico is one of the most versatile dips, and can be served with almost anything. Dip away with some tortilla chips or add it as a garnish to your favorite Mexican dishes. 

Recipe Variations

  • Make it hotter: Add a serrano pepper and a few dashes of hot sauce.
  • Add more texture: Feel free to add some fresh corn or even black beans for more bite and fiber.
  • Mellow it out: Raw garlic can be sharp. If making this pico for kids, feel free to skip it or use a touch of garlic powder instead.
Serving bowl of pico de gallo accompanied by fresh limes and a wooden spoon for serving.

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Bird's eye view of pico de gallo in a bowl with lime wedges and tortilla chips on the side.
Print

Easy Pico De Gallo Recipe {with Garlic}

This easy pico de gallo is bright, fresh, and loaded with flavor! I like to add raw garlic to infuse even more flavor. The rest of the prep is simple – just chop, mix, and serve. Perfect for serving with tortilla chips, tacos, and in countless other ways! {Gluten-free & Vegan}
Course Appetizer
Cuisine American, Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 – 8 servings
Calories 27kcal
Author Elysia

Ingredients

  • 1 cup finely diced white onion
  • 6 Roma tomatoes, cored and diced finely (about 3 cups diced tomatoes)
  • 2 jalapeno peppers, seeds and membrane removed, diced finely
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 3-4 tablespoons fresh lime juice, or more to taste
  • Salt and pepper, to taste

Instructions

  • Place the onions in a bowl of ice water for about 10 minutes, then drain. This will take some of the bite out of the raw onion.
  • Combine all of the pico de gallo ingredients in a small bowl, taste and adjust seasoning according to your personal preference. Serve or store in the fridge overnight.
  • You can drain any excess liquid before serving, if desired.

Notes

  • When left to sit for a few hours or days, the pico will start to release quite a bit of liquid. It still tastes delicious, but you may wish to drain some of the liquid or serve it with a slotted spoon.
  • The nutritional information is based on about a half cup serving.

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 0.3mg

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