Creamy Corn Casserole with Cream Cheese

Classic Pico de Gallo – Bright, Fresh, and Authentically Simple

Nothing wakes up a plate like a bowl of Classic Pico de Gallo. Also called salsa fresca, this uncooked, chunky salsa is all about peak-season produce and restraint—ripe tomatoes, crisp white onion, lively jalapeño or serrano, handfuls of fresh cilantro, and plenty of zesty lime. Because it isn’t blended, every component keeps its character: juicy tomatoes burst, onion stays snappy, herbs perfume each bite, and chile heat hums pleasantly in the background. With just a knife and a cutting board, you can build a condiment that elevates tacos, nachos, grilled meats, breakfast eggs, grain bowls, and even simple bowls of beans. It’s fast, budget-friendly, naturally gluten-free and vegan, and—when made with care—tastes like sunshine in a bowl.

 

Why You’ll Love This Pico

• Pure flavor, zero fuss: No cooking, no blender—just chop, season, and rest.
• Healthy and versatile: Low-calorie, fresh, and at home on everything from tacos to salads.
• Scales beautifully: Double or triple for parties, game day, and taco bars.
• Budget-friendly: Everyday produce turns into something restaurant-worthy.
• Custom heat: Tweak spiciness easily by removing seeds/membranes or swapping chiles.

Core Ingredients (Serves 6–8 as a topping)

• 4 ripe Roma or plum tomatoes, finely diced (about 3 cups)
• 1/2 medium white onion, very finely chopped (about 3/4 cup)
• 1–2 jalapeño or 1 serrano chile, seeded and minced (keep some seeds for more heat)
• 1/2 cup cilantro leaves and tender stems, finely chopped
• Juice of 1–2 limes (about 2–3 tablespoons)
• 1/2 teaspoon fine sea salt, plus more to taste

Optional but lovely: 1 small garlic clove finely grated, a pinch of ground cumin, or 1–2 teaspoons extra-virgin olive oil for a softer, rounder finish.

Master Ratio & Yield Guide

For consistently balanced pico, use this simple ratio by volume: 4 parts tomato : 1 part onion : 1/2–1 part chiles : 1 part cilantro. Then season with ~1/2 teaspoon salt per 4 cups mixture and 2–3 tablespoons lime juice. This yields about 4–4 1/2 cups—plenty for a family taco night.

Step-by-Step Instructions

1. Prep the tomatoes: Core and finely dice. If tomatoes are very juicy, scoop out some seeds; this keeps the salsa chunky, not watery.
2. Tame the onion (optional): For a softer bite, rinse chopped onion under cool water for 10–15 seconds, then pat dry. Or soak 5 minutes in cold water with a splash of lime, then drain well.
3. Handle the chiles: Slice lengthwise, scrape out seeds and membranes for milder heat, then mince very finely. Wash hands and knife afterward.
4. Chop cilantro: Use leaves and tender stems for maximum aroma; mince just before mixing to preserve fragrance.
5. Combine and season: In a medium bowl, toss tomatoes, onion, chile, and cilantro. Add lime juice and salt. Mix gently until everything glistens.
6. Rest: Let the pico stand 10–15 minutes at room temperature. Salt draws out tomato juices, which mingle with lime to form a naturally seasoned dressing.
7. Taste & adjust: Add a squeeze more lime for brightness, a pinch of salt for punch, or extra chile for heat. Serve immediately or chill up to a few hours.

Pro Tips for Peak Freshness

• Choose meaty tomatoes: Roma/plum varieties are less watery. In peak summer, heirlooms are incredible—just seed them a bit.
• Knife size matters: Small, uniform dice means even distribution on chips and tacos.
• Salt strategically: Start modestly, rest, then adjust. Time amplifies saltiness.
• Balance acid: Limes vary—taste your juice. Add in small splashes until the flavor “pops.”
• Serve shortly after mixing: The first 2–3 hours are the sweet spot for crunch + juiciness.

Flavor Variations (Keep It Pico, Make It Yours)

• Mango Pico: Swap 1 cup tomatoes for ripe diced mango; add a pinch of chili powder.
• Pineapple-Jalapeño: Replace 1 cup tomatoes with diced pineapple; add 1 tablespoon minced red onion for color.
• Cucumber-Radish: Stir in 1 cup peeled cucumber + 1/2 cup radish for extra crunch; great on grilled fish.
• Avocado Pico: Fold in 1 diced avocado just before serving; add a touch more lime to prevent browning.
• Roasted Corn Pico: Char corn kernels in a dry skillet; cool and mix in for a street-corn vibe.
• Chili-Lime: Dust with a little Tajín or chili-lime seasoning for zesty heat.
• Smoky Serrano: Use serrano instead of jalapeño and a pinch of ground cumin.

Serving Ideas

• Classic: Tortilla chips, tacos al pastor, carne asada, carnitas, or grilled chicken tacos.
• Breakfast: Spoon over huevos rancheros, breakfast burritos, or scrambled eggs.
• Bowls: Top rice or quinoa bowls with black beans, lettuce, pico, and a dollop of yogurt or crema.
• Seafood: Bright counterpoint on grilled shrimp, mahi-mahi, or salmon.
• Veg-forward: Toss with chopped romaine and roasted sweet potatoes for a quick salad.

Produce Selection & Seasonality

• Tomatoes: Ripe but firm; avoid mealy. In winter, cherry tomatoes are sweeter—halve or quarter for pico.
• Onion: White onion is traditional for clean snap. Red onion adds color and sweetness; rinse to mellow.
• Chiles: Jalapeño = moderate; serrano = hotter and grassier; habanero = fiery (use sparingly and mince ultra-fine).
• Cilantro: Bright, citrusy; use tender stems—packed with essential oils.
• Limes: Choose heavy, thin-skinned fruit. Roll on the counter to release more juice.

Troubleshooting & Quick Fixes

• Too watery: Seed some tomatoes, drain off excess liquid, or stir in a few spoonfuls of diced tomatoes to rebalance.
• Too sharp/oniony: Rinse onion, or add a pinch of sugar and an extra squeeze of lime to round edges.
• Too bland: Add salt a pinch at a time, then a small squeeze of lime—salt unlocks flavor; acid brightens.
• Too spicy: Fold in more tomato and a little extra cilantro; a bit of diced cucumber cools heat, too.
• Herbs taste dull: Chop cilantro right before serving; a drizzle of olive oil can lift aroma.

Make-Ahead, Storage & Food Safety

• Make-ahead: Best within 2–4 hours of mixing. For longer holds, chop components separately and combine just before serving.
• Storage: Airtight container in the fridge up to 2 days. Stir before serving; drain a little liquid if needed.
• Layer trick for lunch boxes: Put a lettuce leaf at the bottom of the container, then pico on top—it keeps water away from other items.
• Food safety: Use clean knives/boards; keep chilled if serving outside, and discard leftovers that sat at room temp over 2 hours.

Nutrition Snapshot (Approx. per 1/2 cup)

• Calories: ~20–30
• Carbohydrates: ~5 g
• Protein: ~1 g
• Fat: ~0 g
• Fiber: ~1 g
• Sodium: varies by salt added

Values vary with tomato ripeness, onion type, and optional add-ins.

Knife Skills: How Small to Dice?

For taco topping, aim for a pea-size dice. For chip dipping, go slightly larger—about 1/4 inch. Uniform cuts prevent the lime juice from over-softening small pieces while leaving larger chunks under-seasoned.

FAQs

• Can I use canned tomatoes? Not ideal for pico; they’re too soft and watery. Save them for cooked salsa.
• Is lemon an acceptable substitute? In a pinch, yes—use half lemon, half lime for brightness with a familiar profile.
• Can I add garlic? A small, finely grated clove is fine—don’t overpower the freshness.
• How do I keep cilantro from turning black? Dry it well after washing and chop just before mixing; acidity can darken bruised leaves.
• Can I freeze pico? No—freezing ruins the texture. Fresh is best.

Scaling for Parties & Taco Bars

• Small gathering (~8 servings): Use the base recipe.
• Game day (~16–20 servings): Double everything; taste lime and salt again after resting.
• Fiesta (~30+ servings): Triple, but consider mixing in two bowls to avoid crushing tomatoes while stirring.

Pairings & Menu Builder

• Starters: Pico + guacamole + warm chips; queso fundido for a melty add-on.
• Mains: Grilled skirt steak, cilantro-lime chicken, or fish tacos.
• Sides: Charred corn, black beans with cumin, simple lime rice.
• Breakfast: Pico over avocado toast, omelets, or breakfast quesadillas.

Low-Sodium, Low-Heat, and Other Tweaks

• Low-sodium: Replace some salt with extra lime and cilantro; a pinch of cumin adds perceived savoriness.
• Mild version: Use half a jalapeño, fully seeded; add diced cucumber for cooling crunch.
• Extra hot: Include some seeds/membranes or switch to serrano; add in tiny amounts and taste as you go.
• Oil finish: A teaspoon of olive oil rounds edges and helps pico cling to grilled proteins.

Common Mistakes (and Easy Wins)

• Over-salting early: Salt blooms over time. Start small; adjust after a short rest.
• Over-mixing: Gentle folds keep tomatoes intact.
• Wet cutting board: Excess liquid dilutes flavor; seed juicy tomatoes and use a towel between batches.
• Using dull knives: They crush produce. A sharp knife = clean cuts and better texture.

At a Glance

• Active Time: 10–15 minutes
• Rest Time: 10–15 minutes
• Yield: ~4–4 1/2 cups
• Best By: Same day (great within 24–36 hours)

Closing Notes

Great pico de gallo is a celebration of fresh produce and confident simplicity. With ripe tomatoes, crisp onion, lively chiles, loads of cilantro, and just the right amount of lime and salt, you’ll create a salsa that tastes bigger than the sum of its parts. Keep the knife work neat, season thoughtfully, and let the ingredients shine. Spoon it over tacos, heap it next to grilled fish, or pile it high with chips—however you serve it, this Classic Pico de Gallo brings bright, irresistible flavor to every table.

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