Spicy Pico De Gallo Recipe

I absolutely love this pico de gallo recipe because it’s bursting with fresh, vibrant flavors that feel like a party in my mouth, and it’s super easy to whip up, making it perfect for any spontaneous get-together. Plus, it’s a guilt-free way to spice up my meals, keeping them exciting and healthy without any fuss.

I create dishes that are full of punch, and my Spicy Pico de Gallo is just that. Consisting of juicy Roma tomatoes, fiery jalapeños, and aromatic cilantro, this zesty salsa is a little flavor bomb.

The fresh lime juice doesn’t only brighten the mix; it also adds a shot of vitamin C to this vibrant recipe.

Ingredients

• Roma Tomatoes: Bursting with antioxidants, rich in vitamin C.
• Red Onion: Offers a mild and sweet flavor with subtle heat, adds crunch.
• Jalapeño Peppers: Provides spicy kick; high in vitamins A and C.
• Fresh Cilantro: Adds fragrant aroma and freshness; packed with antioxidants.
• Lime Juice: Delivers tangy zest; excellent source of vitamin C.
• Garlic: Optional for depth; heart-healthy, full of flavor.

Ingredient Quantities

• 4 ripe Roma tomatoes, diced
• 1 small red onion, finely chopped
• 1-2 jalapeño peppers, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (about 1 lime)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced (optional for extra flavor)

Instructions

1. Begin by cleansing the Roma tomatoes completely. Cut them into small, uniformly sized pieces, and move them to a bowl of moderate dimensions.

2. Chop finely the small red onion after peeling it. Mix the result with the tomatoes in the bowl.

3. The jalapeño peppers need to be prepped before using them in the recipe. Start by slicing the peppers in half and removing the seeds. Next, chop the jalapeños finely and add them to the tomato mixture. Again, use one or two of the peppers, depending on how much heat you like.

4. Rinse the fresh cilantro and pat it dry. Chop it finely and mix it into the bowl with the other constituents.

5. Extract the juice from one lime (yielding about two tablespoons) and add it to the blend.

6. Put in the bowl: 1/2 teaspoon salt, 1/4 teaspoon black pepper.

7. For an extra kick of flavor, if you so desire, mince one clove of garlic and add it to the mixture.

8. Carefully mix all the components together until they are completely blended. Take care that you don’t squash the tomatoes.

9. Cram the bowl full and allow it to settle in the fridge for a minimum of 15 to 30 minutes. The flavors of the pico de gallo will meld together as it waits. Our friend Helen says that the longer it waits, the better it gets.

10. Sample the pico de gallo and make any necessary corrections to the seasoning before serving. Enjoy it as a fresh taco topping, a chip-side condiment, or a vibrant addition to any protein- or veggie-centric meal.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Bowl (moderate size)
4. Measuring spoons
5. Citrus juicer or reamer
6. Mixing spoon
7. Paper towels or a clean kitchen towel
8. Refrigerator

FAQ

• Can I use other types of tomatoes?Certainly, any ripe and tasty tomatoes can be used, although plum tomatoes are the preferred choice because of their firm texture, low moisture content, and good flavor.
• Is there a way to make the pico de gallo less spicy?Reduce or remove the seeds and ribs of the jalapeños, or use fewer jalapeños to decrease the heat level.
• How far in advance can I make pico de gallo?The optimal time to prepare it is about an hour before serving so that the flavors can meld, but it can be kept in the refrigerator for up to 3 days.
• What can I serve with spicy pico de gallo?Tortilla chips are terrific with this; you can also use it as a taco topping, on grilled meats, or even mixed into scrambled eggs.
• Can I add other ingredients?Indeed, you can add extra ingredients such as diced avocado, corn, or black beans to enhance flavor and texture. When it comes to guacamole, the variations are endless.
• Do I have to use cilantro?Cilantro adds a fresh flavor. But you can leave it out or substitute it with parsley if you’re not a fan.
• How do I adjust the level of lime flavor?Begin with the suggested quantity and increase the lime juice amount if you want a more pronounced tang. As with all things culinary, your taste matters most.

Substitutions and Variations

For Roma tomatoes, for a slightly different texture, you can use vine-ripened tomatoes or cherry tomatoes.
If a red onion is not available, a white or yellow onion makes a suitable substitute.
If you want to ramp up the heat in your jalapeño pepper dish, use serrano peppers instead. Or, if you’re looking for no heat at all, substitute with a poblano pepper, which has a very mild flavor.
If you can’t get your hands on fresh cilantro, use a smaller amount of dried cilantro or substitute with parsley to skew the flavor profile in a different direction.
Lime juice can be replaced with lemon juice for a somewhat different take on citrus. You could also use grapefruit juice—about the same amount as you would use for lime juice—for a more daring twist.

Pro Tips

1. Tomato Preparation After dicing the tomatoes, consider letting them drain briefly in a colander before adding them to the bowl. This step will help remove excess moisture, preventing your pico de gallo from becoming too watery.

2. Onion Mellowing If you find raw onions too pungent, soak the chopped red onion in cold water for about 10 minutes before adding it to the mixture. This will mellow the onion’s intensity without losing its crunch.

3. Jalapeño Customization Adjust the heat level by controlling the size and amount of jalapeño you use. For a milder flavor, consider using only one pepper or leaving some seeds out. For more heat, include the seeds or use two peppers.

4. Herb Boost For added freshness, mix in some chopped fresh mint along with the cilantro. This can add a surprising layer of flavor that complements the other ingredients.

5. Flavor Development Allow the pico de gallo to sit at room temperature for about 15 minutes before refrigerating. This bit of extra time at room temperature helps the flavors marry even more before chilling.