The best mild pico de gallo is a perfectly refreshing fresh salsa with tomatoes, onion, cilantro, lime and salt (jalapenos optional). I really love using a food processor for this to combine ingredients in small pieces that meld together wonderfully!
Tools You May Need
Food Processor!!!! This makes chopping veggies super fast and easy... So worth the investment!!!
Wooden Spoons - Large stirring spoons help to mix all ingredients together... These teak wooden spoons are beautiful and last forever!
Glass Mixing Bowls with lids - So you can see the beautiful salsa as you work to mix. It's also a beautiful way to display your fresh salsa, and the lids are great for leftovers! (If there is any!)
A Nice Big Wood Cutting Board - A nice big wooden cutting board makes chopping easier and easy to clean up!
How to Make Mild Pico de Gallo:
To achieve the finest mild Pico de Gallo, follow these steps while discovering the nuances of preparation and flavor enhancement:
Start with Freshness:
The journey to exceptional Pico de Gallo begins with pristine ingredients. Begin by thoroughly washing your tomatoes, onions, and cilantro. Cleanliness not only guarantees safety but also preserves the natural flavors of the produce.
Embrace Dryness:
After washing, take the extra effort to dry your ingredients meticulously. Moisture can dilute the vibrant flavors and texture you seek. So, give them a good pat or air-dry them to ensure they remain at their prime.
Meticulous Onion Prep:
Precision in chopping is crucial. Whether using a food processor for convenience or a knife for a more personal touch, the key is to finely dice the onions. The small pieces ensure that their pungency harmonizes with the other elements in the bowl, creating a balanced flavor profile.
Tomato Transformation:
The tomatoes should also be treated with care. Chop them into small, uniform pieces, and gently incorporate them into the bowl with the onions. This meticulous chopping ensures that the tomato's juiciness melds perfectly with the other ingredients.
Cilantro's Culinary Elegance:
Cilantro is your herbal muse in this recipe. Chop it into fine pieces and introduce it into the bowl with the onions and tomatoes. The herb's fresh and bright notes add depth to your Pico de Gallo.
Lime's Zesty Touch:
Drizzle lime juice over the amalgamation of ingredients. Lime not only adds a zesty kick but also preserves the colors and freshness of your Pico de Gallo. This step elevates the dish from ordinary to extraordinary.
The Perfect Pinch of Salt:
A judicious sprinkle of one teaspoon of salt is the seasoning secret here. It enhances the flavors and awakens the taste buds. Stir the salt in gently to ensure even distribution.
Taste, Refine, Repeat:
Don't rush; instead, savor the process. Taste your mild Pico de Gallo. This is your canvas, and you are the artist. If you desire more lime's zing or a pinch of salt, add it with precision, and stir. Taste again to appreciate the nuances. Repeat this process until your taste buds rejoice in the symphony of flavors.
Ingredients For Fresh Salsa
- 10 Roma Tomatoes
- 2 white sweet onions
- 1 bunch of cilantro!
- 1-3 tablespoons of LIME juice.
- Salt to taste.
- *Optional: Add one seeded and de-membraned Jalapeno for a LITTLE heat.
Tips for Perfecting Your Pico de Gallo
Precision in Chopping: The secret to a remarkable Pico de Gallo is in the details. Ensure you cut your ingredients into small, uniform pieces. This not only enhances the aesthetics but guarantees a harmonious blend of flavors and textures in every bite. Say goodbye to overpowering chunks of raw onion that can overwhelm your palate.
Balancing Act: Crafting the ideal Pico requires a careful balance of flavors. Start with a pinch of salt and a tablespoon of lime juice. Then, resist the urge to rush and take a moment to taste. This is where the magic happens! Adjust the salt and lime levels according to your personal preferences, keeping in mind that the right balance can transform an ordinary Pico into an extraordinary one.
Custom Heat: If you crave a spicier kick in your Pico de Gallo, consider adding a jalapeno or two. But here's the twist: To master the heat, remove the membrane and seeds while wearing gloves. This seemingly small step can significantly influence the level of spiciness, so you can tailor your Pico to suit your heat tolerance perfectly.
Patience Pays Off: After crafting your Pico de Gallo, don't be in a hurry to toss it in the refrigerator. Instead, allow it to rest at room temperature for a while. This time allows the flavors to meld and intensify, making your Pico even more delightful. A little patience can make a world of difference in your culinary experience.
Incorporating these tips will not only elevate the taste and presentation of your Pico de Gallo but also demonstrate your dedication to the art of fine-tuning a classic recipe. Enjoy the journey of creating the perfect Pico!
How To Serve Fresh Salsa
There are limitless ways to serve pico de gallo! We love it with:
- Chips
- On Nachos
- In Burritos
- As a Taco Topping
- On Top of Enchiladas.
- In Taco Salad
- On Top Of Grilled Fish or Chicken!
Do You Eat Pico de Gallo Warm or Cold?
Serve Pico de Gallo just slightly chilled, or at room temperature. If you're pulling it out of the refrigerator, then let it warm up at room temp for fifteen to twenty minutes before serving! It should be refreshing but not cold!
How Long Can Pico de Gallo Sit Out?
That depends on the temperature... If it's hot (90 degrees or hotter) where pico is sitting out, Pico de Gallo can sit out for a couple hours before bacteria starts growing. But if it's cooler (in the 70's), pico de gallo can sit out for several hours without any problems.
Does Pico de Gallo Need To be Refrigerated?
You should refrigerate Pico de Gallo. After making pico de gallo, you can store it in the refrigerator till you are ready to serve. Pico stays good in the refrigerator for about 3-4 days. After three to four days, tomatoes in pico de gallo become shriveled, dark and less appealing.
How Long is Pico de Gallo Good For?
Pico de gallo is best eaten the same day it's made, but is still good up to 4 days when stored in the refrigerator. If it is kept at room temperature for several hours, you'll want to discard by the end of the day.
How Do You Know If Pico de Gallo Is Bad?
This is a matter of opinion to many... Some people think that if pico does not taste rotten at all it's good to eat. They may be right, but this is my opinion: When tomatoes in your pico de gallo become shriveled and get darker, pico de gallo is bad. Time to toss it out and make a new batch!
How Do You Preserve Pico de Gallo?
You can make homemade canned pico de gallo... It's really good and my kids loved it. You can find the recipe to preserve pico de gallo here. However, canning pico de gallo includes cooking it, and it is not the same as fresh pico de gallo. Pico de gallo is best fresh, but you can preserve it too!
Recipe Card
The Best Mild Pico de Gallo - Fresh Salsa
The best mild pico de gallo is a perfectly refreshing fresh salsa with tomatoes, onion, cilantro, lime and salt (jalapenos optional). I really love using a food processor for this to combine ingredients in small pieces that meld together wonderfully!
Ingredients
- 10 Roma Tomatoes
- 2 white sweet onions
- 1 bunch of cilantro!
- 1-3 tablespoons of LIME juice.
- Salt to taste.
- *Optional: Add one seeded and demembrained Jalapeno for a LITTLE heat.
Instructions
- 1. First wash all your tomatoes, onions and cilantro.
- Dry washed ingredients as good as you can.
- Using a food processor, or a knife, CHOP onions into very small pieces and put into large bowl.
- Chop tomatoes into small pieces and add to bowl with onions.
- Chop cilantro into small pieces and add to bowl also.
- . Drizzle LIME juice over top of chopped ingredients.
- Sprinkle with 1 teaspoon salt.
- Stir well.
- Taste! IF you want more lime or salt add accordingly and mix, then taste again.
- Enjoy!
Notes
- Cut your ingredients SMALL... So you get a little bit of all the ingredients in each bite! (No one likes a big chunk on raw onion.)
2. Make to taste - Salt your Pico, add a tablespoon of lime juice, then TASTE it! You may want to add more salt and lime, like me!
3. If you want a spicier Pico, add a jalapeno or two, but remove membrane inside and seed them, with gloves on, first!
Nutrition Information
Yield 12 Serving Size ½ cupAmount Per Serving Calories 30Total Fat 0g
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Sharon
It looks delicious! I love the way you’ve linked the tools we might need ?