Perfect Pico de Gallo
This healthy Mexican topping and dip is deliciously bright and flavorful, super easy to make and it doesn’t require any special kitchen equipment. It’s just one of those back pocket recipes you’ll turn to time and time again.
Don’t you just love a good pico de gallo salsa? Fresh, crisp, and singing with a touch of heat and cilantro, pico de gallo goes with so much more than the usual bag of corn chips. Use it as a sauce for broiled fish or chicken; spoon it over thinly sliced skirt steak, scrambled eggs, or roasted vegetables; or toss it into a bowl of beans. And of course, use it with tacos and burritos or any other dish that needs a dose of freshness and zing.
In the hierarchy of dips, pico de gallo definitely tops the list. It’s super fresh, packed with flavor and always seems to leave you with the feeling of “just one more scoop.” The best part is, you can throw together the best pico de gallo you’ve ever had with ingredients that are probably already in your kitchen.
When made properly, Pico De Gallo is a fabulous condiment that not only adds color and texture to a dish, it can add a breath of freshness to a heavy mole or meaty taco. The trouble is that most of the time, this condiment ends up being more like a chunky watered-down gazpacho that renders anything below it a soggy mess. So how do you make a great Pico De Gallo with a pleasant balance of flavors that doesn’t dribble down your arm when you scoop it up with a chip?
When the ingredients are in balance, Pico is the perfect example of the sum being far greater than the individual parts. It has a light, effervescent flavor that will work wonders on all sorts of dishes.
1 1/2 cups diced roma tomatoes
1/3 cup finely chopped white onion
1/3 cup chopped cilantro leaves
salt to taste
Place all the ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.