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Looking for a fresh, zesty addition to your meals or snacks? This single serving Pico de Gallo recipe is just what you need! Made with a handful of simple ingredients, including the unique addition of chopped avocados, this salsa fresca is ready in just 10 minutes. Perfect for scooping up with tortilla chips or adding a burst of flavor to chicken or fish, this recipe offers a basic yet incredibly delicious approach to the classic Mexican salsa.
Enjoy your small batch of Pico de Gallo as a versatile companion to many dishes. It’s perfect for dipping with crunchy tortilla chips. Drizzle it over savory baked shrimp or tender baked chicken for an extra burst of flavor. Enhance your beef enchiladas or chicken tacos with its fresh zing. Elevate a breakfast sandwich with a spoonful over eggs, or add a lively touch to a taco salad. This Pico de Gallo is a flavorful addition to a variety of meals.
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Why You’ll Love This Recipe
- Quick Preparation: In just 10 minutes, you’ll have a vibrant and tasty salsa ready. It’s perfect for those moments when you need a quick, yet impressive, addition to your meal.
- Burst of Freshness: Each spoonful is packed with fresh, raw vegetables, bursting with natural flavors and crisp textures, making every bite a refreshing experience.
- Multi-Use Versatility: Beyond just a dip, this Pico de Gallo enhances a variety of dishes. It’s equally delicious whether scooped up with chips, spooned over grilled meats, or used as a zesty taco topping.
- Healthy and Nutritious: Packed with wholesome ingredients, this recipe is not only flavorful but also contributes to a healthy diet, offering a guilt-free way to add excitement to your meals.
- Personalization to Taste: The recipe is incredibly adaptable. You can adjust the heat, acidity, and herbs according to your preference, making it a perfect fit for any palate.
What Is Pico de Gallo?
Pico de gallo, also known as salsa fresca or salsa cruda, is a staple in Mexican cuisine. Traditionally made with onions, jalapeños, tomatoes, lime juice, and salt, it’s a fresh, uncooked salsa where the vegetables are chopped, not blended. This gives it a delightful texture that’s perfect for topping or dipping.
Ingredients
If you have any ingredients leftover from this easy Pico de Gallo recipe, check out our Leftover Ingredients Recipe Finder.
- Onions: While traditional Mexican Pico de Gallo often uses white onions for their sharp taste, I opt for sweet yellow onions, like Vidalias, for a milder, sweeter flavor. If white onions are too intense for you, or if you have green onions on hand, they make a great substitute, offering a different but equally delicious taste.
- Tomatoes: Plum tomatoes are my top pick for this recipe. They strike the perfect balance between texture and juiciness, making them ideal for salsa. For a variation, try using chopped cherry or grape tomatoes, which add a delightful sweetness. If you’ve got extra tomatoes, use them in Ratatouille, Cioppino, or in a Cobb Salad.
- Peppers: Jalapeño peppers are readily available and add a nice, manageable heat to the salsa. If you’re adventurous with spice, feel free to substitute with serrano or habanero peppers. Remember, the seeds add heat, so remove them if you prefer a milder flavor. For a completely non-spicy version, finely chopped green bell peppers are an excellent alternative. Leftover jalapeños can be used to make a small batch of Jalapeño Poppers, Mexican Street Corn Salad, Salsa, or Carne Asada.
- Lime Juice: Both fresh and bottled lime juice work well in this recipe. Lime juice not only adds zesty flavor but also helps in keeping the avocados vibrant and green. Lemon juice is a suitable substitute if you’re looking for a slightly different citrus note. Use leftover lime juice to make a Skinny Margarita.
- Avocado: Half a small avocado is typically the right amount for this dish, but don’t hesitate to add more if you’re an avocado enthusiast. It brings a creamy, rich texture to the pico de gallo. Leftover avocado can be used in Shrimp Tacos, Chicken Enchiladas, or to make Avocado Toast.
- Salt: A pinch of salt, about 1/8 of a teaspoon, can enhance the flavors, but it’s optional. For a low sodium version, you can omit the salt entirely, still enjoying a flavorful salsa.
Recipe Variations
- Cilantro Lover’s Delight: If you’re a fan of cilantro, adding a tablespoon of finely chopped cilantro leaves can bring a fresh, herby dimension to the Pico de Gallo. Feel free to adjust the amount to suit your taste.
- Spicy Pico de Gallo: For those who enjoy a bit more heat, consider using serrano or habanero peppers instead of jalapeños. Remember, the seeds add spice, so include them if you’re up for the challenge.
- Fruity Pico de Gallo: Introduce diced mango or pineapple for a sweet, tropical twist. This variation adds a unique, fruity flavor that contrasts beautifully with the traditional ingredients.
- Hearty Bean Mix: Stir in some black beans to give your Pico de Gallo a heartier, more substantial feel. This is great for adding protein and making it more of a standalone dish.
- Pico de Gallo with Corn: Adding sweet corn can introduce a delightful crunch and natural sweetness, giving the Pico de Gallo an enjoyable texture contrast.
- Roasted for Richness: For a deeper, smokier flavor, try roasting your tomatoes and peppers before chopping them. This variation adds an entirely new flavor profile to the Pico de Gallo.
Each of these variations brings its own unique twist to the traditional Pico de Gallo, allowing you to customize the recipe to fit your taste preferences or to surprise your palate with something new and exciting.
How To Make Pico de Gallo
Creating Pico de Gallo is delightfully simple. Simply gather all your fresh ingredients, add them into a mixing bowl, and gently stir until they’re thoroughly combined. And there you have it – a fresh, homemade Pico de Gallo ready to be enjoyed! This no-fuss method makes it an ideal recipe for anyone looking for a quick and tasty addition to their meals.
Expert Tips
- Prioritize Freshness: The key to a vibrant Pico de Gallo is using the freshest vegetables available. Fresh ingredients ensure the brightest flavors and crispest textures, elevating the overall quality of the dish.
- Control the Heat: If you prefer a medium level of spiciness, carefully remove the seeds and ribs from the jalapeño. Slice off the stem, cut the pepper in half lengthwise, and use a spoon or paring knife to scoop out the seeds and ribs. This step significantly reduces the heat while retaining the pepper’s flavor.
- Customize to Taste: Feel free to adjust the quantities of each ingredient to match your personal preferences. Use the recipe as a starting point and experiment with different amounts to find your ideal balance of flavors.
- Serve Fresh: To enjoy the Pico de Gallo at its best, serve it immediately after preparation. Over time, the salt draws out moisture from the tomatoes, which can lead to a more watery salsa and a slight dilution of flavors. Fresh serving ensures the salsa remains flavorful and vibrant.
Frequently Asked Questions
Best enjoyed fresh, but it can be stored in the fridge for up to 2 days.
Yes, add more jalapeño or switch to a hotter pepper like serrano.
Yes, it’s low in carbs and fits well with low-carb eating plans.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Pico de Gallo or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Pico de Gallo For One
Ingredients
- ¼ cup finely chopped onions
- ½ teaspoon lime juice
- ⅛ teaspoon kosher salt (optional)
- ⅓ cup diced tomatoes
- 1 teaspoon finely chopped jalapeños
- ½ small avocado , chopped
Instructions
- Place the chopped onions in a small bowl; add the lime juice and salt (if using) to the bowl and stir.
- Add the chopped tomatoes, jalapeños, and avocado to the bowl. Gently stir to combine.
- Taste the pico de gallo. If needed, add more salt.
- Enjoy immediately or store in the refrigerator until ready to eat.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I do something very like this but I also add finely diced fresh fruit and green chilies as jalapeno is too hot for me. haven’t done it in a while so this is a good reminder. Thanks!
This is so delicious and so easy to make.
I admit, I’m totally addicted to this recipe!!! I have always loved avocados (about +/- 78 years!) and often added some on occasion! Now it’s just Tabitha (my 12 y/o cat) and me, I’m so grateful for a recipe for one!!! I add Pico to almost every thing!!! Now I’ve found the carne Asada recipe, I’m going to buy stock in a tortilla company!!! Thank you so much for sharing both!!!
I also use garlic salt or a little crushed fresh garlic.