Name: Pico De Gallo
Prep time: 15 min
Total time: 15 min
Ingredients: 2 roma tomatoes, diced; 1/2 medium white onion. diced; 1 serrano pepper, minced; 1/2 cup fresh cilantro, chopped; 1/2 avocado, cubed (optional); 1 lime, zested & juiced; salt to taste

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Homemade pico de Gallo can be made in less than 15 minutes. All the classic Mexican flavors in this authentic dish that’s great for dips or toppings

Here is the ingredients list

Roma tomatoes
White onion
Cilantro
Limes
Serrano pepper
Avocado
Salt to taste

Quick tips before starting the recipe

Avocado is optional because it’s not in the original recipe for pico de gallo. But, if you’re using avocado it will shorten the life of the recipe. If you know all of the recipe will be eaten quickly then that won’t be an issue.
Serrano pepper adds some spice to the recipe. Serrano isn’t as hot as jalapeño in my opinion. So, if you want something spicer swap out and use jalapeño peppers instead of the serrano.

Storing pico de gallo

This is not a recipe to be frozen for later. The idea of homemade pico de gallo is its freshness. And if you’re using avocado it will go back in about 2-3 days. If not using avocado you may have 3-4 days. Be sure to cover in an air tight container such as tubberware or cover the serving bowl with plastic wrap sealed tightly.

Frequently Asked Questions (FAQs)

What is the difference between fresh salsa and pico de gallo?

It’s simple, most salsas are blended have way more liquid then come in so many varieties. Pico de gallo is a little lime juice with very chunky ingredients. You do not blend homemade pico de gallo the ingredients are all chopped with a knife.

Why is my pico de gallo watery?

Whenever making a salad and dealing with acidity, vegetables tend to release water with time due to the water being pulled from them. My trick with leftovers is drain the excess liquid then season with salt and fresh lime juice again.