Pico de gallo

🍅 Drain the juice from Roma tomatoes (no need to seed)

I don’t seed my tomatoes. It’s too much hassle for not much benefit. Instead, I cut the tomatoes in half and let the water run onto the cutting board. I then collect the liquid that remains inside the tomatoes by gently shaking them over the board. Once well drained, I cut into small dice. This quick method removes 80% of the excess water and guarantees you a pico de gallo that doesn’t swim in its juice at the bottom of the bowl.

🧄 Microplane-grated garlic, my signature twist

This is my personal touch that distinguishes this recipe from all the classic versions. One garlic clove grated on a microplane distributes evenly throughout the salsa and brings subtle umami depth without dominating or leaving big chunks. If you chop it finely with a knife, it’s OK but you’ll have bites where the garlic attacks too hard. The microplane remains my tool of choice. It’s life-changing for sauces, vinaigrettes and salsas.

🌿 Generous cilantro, packed

One cup (250 ml) of fresh cilantro packed is generous and it’s intentional. Well packed, that represents about ½ bunch of cilantro from the market. Cilantro is what gives pico de gallo that fresh herby side typically Mexican. Never use less. If you don’t like cilantro (it happens because of a gene that makes it taste like soap), replace with flat Italian parsley. It’s not authentic but it’s still very good.

🌶️ ½ seeded jalapeño for family-friendly heat

Half a seeded jalapeño is the perfect dose to have subtle heat that wakes up the salsa without making your sensitive guests cry. If you like spice, keep some seeds (that’s where the capsaicin concentrates) or go up to 1 whole jalapeño. For a really spicy version, replace with a serrano pepper (spicier and more fragrant than jalapeño). For a no-heat version, simply skip.

⏰ Refrigerate 30 minutes minimum

This is the step we’re tempted to skip and that you should NOT skip. The 30 minutes in the fridge allow the flavors to marry. The lime juice permeates the tomatoes, the garlic diffuses its aroma, the cilantro releases its oils. Without this resting time, you’re eating a chopped salad. With it, you’re eating real pico de gallo. If you can make it 2-3 hours ahead, it’s even better.

🥭 Tropical variation: add mango

For a softer, more tropical summer version, add ½ ripe mango in small dice when combining the ingredients. The sweet-tart mango balances the jalapeño heat and lime freshness. Magnificent combo with grilled fish or shrimp. Note that I’m going to make a dedicated mango salsa recipe later, so stay tuned.

🍍 BBQ variation: grilled pineapple

To push the barbecue side this summer, add ½ cup grilled pineapple in small dice. Grilled pineapple brings a smoky caramelized note that pairs beautifully with fresh tomatoes and onion. It’s my favorite variation to accompany my Grilled beef tacos or BBQ fish.

✅ What to serve with my pico de gallo?

My pico de gallo invites itself everywhere. Bring it out as an appetizer with a bowl of corn chips and my Homemade guacamole to complete the Mexican trio. As a side, it’s divine on my Legendary Beef Tacos, my Supreme Nachos with BBQ Chicken, my Beef fajitas with lime and beer marinade or my Fish tacos with green apple salsa. It’s also mind-blowing on a simple grilled meat cut on the BBQ, baked fish, or on scrambled eggs for Mexican breakfast.