About Homemade Pico de Gallo
Pico de gallo is one of the most popular “salsas”, and for good reason. Whether you’re adding a little kick to a favorite meal or serving it as a dip with chips, this is the type of garnish that’s always handy to have in your fridge.
Pico de gallo has so many uses and can easily be made as spicy or as mild as you’d like.
What is pico de gallo?
Pico de gallo, which is also called also called salsa fresca or salsa cruda, is a medium-to-spicy mix of Roma tomatoes, onion, cilantro, hot peppers (such as jalapeno or serranos), lime juice, and salt. It’s typically used as a garnish but can also be served as a salsa.
What does pico de gallo mean?
It’s easy to think of “pico de gallo” as a proper name like “tacos” or “mayonnaise”, but pico de gallo does have a real Spanish translation: it means “rooster’s beak.” This is thought to be a reference to how people originally ate this salsa, which was by pinching pieces of it between their pointer finger and thumb. The idea is that grabbing the salsa this way gave the hand the look of a beak.
Can you freeze pico de gallo?
Because of the fresh vegetables in pico de gallo, I can’t recommend freezing this salsa.
You can still freeze this salsa if you really want to, and the recipe may taste the same in the end, but the texture of the vegetables will change significantly from being frozen and thawed. If you really want to enjoy this salsa, I recommend eating it before it goes bad on the fridge.
How long will homemade pico de gallo last?
Depending on the freshness of the ingredients used, pico de gallo should remain good in the refrigerator for up to one week.
How long can you leave out a salsa?
Whenever you leave out a “serve yourself” dish, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. In most cases, you’ll be serving pico de gallo straight from the refrigerator, so this extra chilliness should give you another 30 minutes beyond the two-hour window, depending on the temperature of the room.
As the party goes on, you can return the salsa to the refrigerator once you get past the two-hour mark. If there’s still more pico de gallo to enjoy, let it chill in the fridge for at least 30 minutes before bringing it back out again.
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How to make pico de gallo
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 2 – Let the salsa marinate in the refrigerator for a few hours.
Step 3 – Serve and enjoy!
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Pico de Gallo
Used as salsa or garnish, this homemade pico de gallo recipe is easy to whip up on a whim and perfect for adding a dash of Mexican flavor to any dish or dip!
Prep: 15 minutes
marinating time: 30 minutes
Calories: 24 kcal
Yields: 8 servings
In a large mixing bowl add tomato, white onion, cilantro, jalapeno, lime juice, and sea salt. Use a spatula to gently mix all ingredients together.
Cover bowl and let pico de gallo marinate in the refrigerator for at least 20 minutes or ideally 2 hours.
Serve pico de gallo immediately as a garnish or salsa.
24kcal | Sodium: 150mg | Potassium: 226mg | Carbohydrates: 5g | Fiber: 1g | Sugar: 3g | Vitamin A: 14.6% | Vitamin C: 20.3% | Calcium: 1.2% | Iron: 1.4%
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
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