Pico De Gallo is an absolute must-have at any party or get-together. It's such a classic, easy dish to prepare that goes a long way when it comes to accompaniment. This recipe is even easier when you use the magic salsa master. I picked this thing up about two years ago and have used it for something at least once a week ever since.
So grab your tomatoes, onions, jalapenos, and limes!
We've got some Pico to Make!
What is Pico de Gallo?
Pico de Gallo is a Mexican dip or topping that is very popular as a topping for dishes like nachos, tacos, quesadillas, and enchiladas. Most commonly, however, you'll find it served as an appetizer at parties or Mexican and Tex-Mex restaurants across North America.
While some call it salsa due to the ingredients, it does stand out on its own. Mainly due to the texture. Pico De Gallo should be left chunky and not even remotely as liquidy as a typical salsa.
While the reasoning is unknown, Pico De Gallo translates to "Beak of Rooster." Of course, nothing in it would point to the reason behind its name. But if you're a father of young kids like I am, let the dad jokes fly!
Just ask one of the kids if they'd like some 'beak of rooster' and see what happens!
How to make Pico de Gallo
Pico de Gallo Ingredients
The ingredients are straightforward, most of which you'll already have at home. If you have room for a garden, you could even grow the essentials yourself!
- Tomatoes: I prefer to use Roma tomatoes, but any medium to large tomatoes will work.
- Onion: To me, red onions have the best flavor and look much prettier.
- Garlic: Fresh minced garlic is essential!
- Jalapeño: If you like more heat, keep the seed in the Pico de Gallo.
- Cilantro: This is essential as it provides a ton of flavor.
- Lime: The juice from the lime also brings out many flavors.
- Lemon: As does the Lemon Juice. If you don't have both, that's okay, but I like it with both.
- Salt: I use Kosher Salt in this recipe. Don't be afraid of it either. It'll boost the flavors.
- Pepper: You don't need a ton, but a little black pepper never hurt anyone.
Preparing the Pico de Gallo in the magic salsa master is one of the easiest things you could ever make. Some may think, 'it's just like putting it all into a food processor.' It's not!
With the Salsa Master, you control how much, how long, and how small the veggies will be. You can get the consistency you prefer every single time. Sure, if you go bonkers with it, then you've got salsa.
So take it easy, Dwayne Johnson! We're going for Pico de Gallo here, not cold tomato soup!
To prepare the Pico de Gallo, quarter the Tomatoes, Onions, and Jalapeño. Add them to the Salsa Master. Give the handle a spin or two to get them chopped. Now, add the remaining ingredients and spin a few more times. Remove the blade and refrigerate the Pico for at least 30 minutes before serving.
This is one of the easiest recipes I believe everyone should know how to make. It's perfect as a dip or topping for so many other recipes and can add a lot of color to a dish.
There are many variations to Pico de Gallo, but this recipe is a true classic.
If you like this recipe, try serving over these Taco Bell Copycat Chalupas!
And for cryin' out loud...don't forget the Guacamole!
Shoot over a message in the comments letting me know how this turned out for you and if there were any changes you made that took it to the next level!
I hope you enjoy this easy recipe for Pico de Gallo as much as I do and as usual...
Pico De Gallo: An Easy and Classic Recipe
- 3 Medium Roma Tomatoes
- ½ Medium Red Onion
- 1 Tbsp. Minced Garlic
- 1 Jalapeño Pepper - seeded and halved
- ½ Cup Cilantro - chopped
- Juice of 1 Lime
- Juice of 1 Lemon
- ½ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- Quarter the Tomatoes, Onions, and Jalapeño.
- Add them to the Salsa Master and give the handle a spin or two. To get them chopped.
- Now, add the remaining ingredients and spin a few more times.
- Remove the blade and refrigerate for at least 30 minutes before serving.
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