Fresh Pico de Gallo in 10 Easy Minutes is a classic pairing with fresh corn tortilla chips, but it’s also a great addition to fish, chicken, refried beans and eggs.
There are a few things I’ve come to know over time: everybody has their own way of cooking is one. It doesn’t matter what the recipe is. Ask ten home cooks and chefs how to prepare a dish and you will get 10 different answers. There will be common threads and even similar techniques applied, but everyone’s got a special pot, pan or utensil that must be used. And everybody has a family recipe and a story to share. This recipe for Fresh Pico de Gallo in 10 Easy Minutes is mine.
Jump to RecipeFresh Pico de Gallo in 10 Easy Minutes
Fresh Pico de Gallo in 10 Easy Minutes is just that; fresh and easy. It’s also delicious. I love the brightness of the fresh tomatoes and lime juice, the heat of the chilies, the earthiness of the onions and cilantro and the subtle smokiness that comes from just a touch of cumin. I normally prefer a bright and smoky salsa verde, but I’ve never met a fresh pico I didn’t like.
Whereas cooked salsas are traditionally finished in a pan with a little hot oil – a technique that delivers a smoother texture and richer flavor – Pico de Gallo is about as simple as you can get. It’s a few fresh ingredients tossed together as a quick and easy salsa. I absolutely love the lighter, brighter flavor of this simple little recipe.
Folk wisdom to live by
There’s an old Mexican folk saying that I have come to adore. I stumbled across it one day in a book titled, Folk Wisdom of Mexico: Proverbios y dichos Mexicanos. It goes something like this: No le tengan miedo al chile aunque lo vean colorado. Don’t be afraid of the chile pepper even though it’s so red. I know we’re using green jalapeño peppers in this pico de gallo recipe, but I think it still applies here. It’s such a great saying with a broader meaning. That chile might bring a little heat. It might even bite you back. But it could be so delicious! Why not give it a taste?
The jalapeño peppers deliver just the right amount of “bite” in this pico de gallo recipe. If you like your salsa a little tamer, you can remove the seeds and the white pith and reduce the amount to 1 Tablespoon. However, if you crave a little more heat, use two Tablespoons with the seeds and all. The pith and the seeds are where the heat resides. If you seek a little spice, I say go all in!
Pico de Gallo – the story behind the translation
So what does Pico De Gallo mean, anyway? Literally translated, Pico de Gallo means “rooster beak”. Growing up, if a salsa was very hot, I would hear my dad say, “esta salsa pica” or “me pica”. In the context of the salsa, I’m guessing it got its name from the “bite” of the spices in this authentic Mexican dish.
Traditionally, the colors of pico de gallo contain the following ingredients and reflect the colors of the Mexican flag: red (tomatoes), white (white onion) and green (chilies, cilantro and lime). I like the addition of the red onion for added color and a hint of ground cumin to add a little complexity, but otherwise, I haven’t strayed too far from tradition with this recipe.
Although the exact origin of this delicious and fresh salsa is not known, it is believed to have derived from the Aztecs. To learn more about the history and tradition of Pico de Gallo in Latin American cuisine, check out this post on Pico de Gallo, Mexico’s Famous Salsa by Amigo Foods.
Scale as needed – make it for one or 101
This recipe for Fresh Pico de Gallo in 10 Easy Minutes is scaled down as a quick dip for two to share, but it can easily be doubled or multiplied 10 times or more if needed. With so few ingredients, it takes only a few short minutes to cut up the vegetables, add a touch of salt, cumin and lime. Before you know it, you’re ready to start dipping. Honestly, this is one of those recipes you won’t mind making on demand. It’s that easy.
Check out this quick process video on my MOstly Bakes YouTube Channel and don’t forget to subscribe and share!
Fresh Pico de Gallo in 10 Easy Minutes
Course: StartersCuisine: MexicanDifficulty: Easy2
servings10
minutesThis recipe yields approximately 1 1/4 cups of Pico de Gallo.
Ingredients
1 cup fresh tomatoes, 1/4 inch dice
1/4 cup white onion, fine dice
1/4 cup red onion, fine dice
1/4 cup fresh cilantro leaves, cleaned and roughly cut
1 – 2 Tbsp. fresh jalapeños, minced
1 1/2 – 2 tsp. fresh lime juice
Scant 1/4 tsp. kosher salt
1/8 tsp. ground cumin
Directions
- Combine the tomatoes, onions, cilantro and peppers in a bowl. Stir to combine.
- Add the fresh lime juice, cumin and salt and stir. Chill in the refrigerator until ready to serve.
- Serve with tortilla chips or over fish, chicken, eggs or beans.
