pico de gallo
A fresh, uncooked Mexican-style salsa of chopped tomato, onion, jalapeno, cilantro, and lime juice, salted lightly and kept chunky rather than pureed. Its bright, crisp texture comes specifically from being uncooked and eaten soon after chopping -- the tomato and onion release liquid and soften within a few hours.
Buying guidance
Fresh pico from a grocery deli case is only as good as its tomatoes, so check the date closely and expect it to taste flat once tomatoes are past peak season; making it at home with good in-season tomatoes is often noticeably better. A jarred product labeled pico de gallo is really a chunky salsa that's been cooked or preserved, so it won't have the same crunch or short shelf life as the fresh version.
Substitutions
- Jarred chunky salsa, drained -- softer and often cooked-tasting, but a fine stand-in.
- Fresh tomato, onion, and jalapeno chopped and tossed with lime juice and salt -- a quick homemade version when cilantro isn't wanted.
- Blended, restaurant-style salsa -- smoother mouthfeel, similar flavor profile.
Tips & common mistakes
Salting pico de gallo too far ahead of serving draws liquid out of the tomato and onion, turning a chunky salsa watery and diluting its flavor -- salt it close to when it will be eaten rather than right after chopping.
Storage
Because it's raw and uncooked, fresh pico de gallo keeps only a day or two refrigerated before the tomato and onion break down and the texture turns mushy and watery -- unlike a cooked, jarred salsa, it isn't meant to be made far ahead.